PRESERVATION OF CASHEW NUTS (Anacardium occidentale L.): WATER DESORPTION ISOTHERMS AND ISOSTERIC HEAT OF SORPTION
Knowledge of a food product's sorption isotherms is of vital importance in determining its stability zone during storage. Thus, this study focuses on determining the desorption isotherms of cashew kernels at 40, 50 and 60°C. This was done experimentally, using solutions of increasing sulfuric a...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2024-12-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | https://fens.usv.ro/index.php/FENS/article/view/1302/1162 |
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