Moisture sorption isotherm and thermodynamic properties of jamun (Syzygium cumini L.) powder made from jamun pulp and seed
The present work aimed to: i) find the suitable proportion, based on sensory evaluation, of microwave-convective hot air dried jamun (Syzygium cumini L.) pulp and seed kernel powder to be mixed for the preparation of jamun powder (JP); ii) generate and model the moisture sorption isotherm (MSI) of J...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2019-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/85 |
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