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Drying Technology
An International Journal
Volume 16, 1998 - Issue 3-5
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TECHNICAL NOTE

AN APPROACH FOR ESTIMATION OF CRITICAL POINTS OF WATER SORPTION ISOTHERMS OF FOODS

Medeni Maskan Food Engineering Department, University of Gaziantep, Gaziantep, 27310, TURKEY
,
Şükrü Karataş Food Engineering Department, University of Gaziantep, Gaziantep, 27310, TURKEYView further author information
&
Alexander P. Voschinin Department of Mathematics, University of Gaziantep, Gaziantep, 27310, TURKEY
Pages 863-876 | Published online: 16 May 2007

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Izabela Staniszewska, Łukasz Dzadz, Hong-Wei Xiao & Magdalena Zielinska. (2022) Evaluation of storage stability of dried cranberry powders based on the moisture sorption isotherms and glass transition temperatures. Drying Technology 40:1, pages 89-99.
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Articles from other publishers (1)

Susana Simal, Antoni Femenia, Pablo Garcia-Pascual & Carmen Rosselló. (2003) Simulation of the drying curves of a meat-based product: effect of the external resistance to mass transfer. Journal of Food Engineering 58:2, pages 193-199.
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