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Moisture adsorption characteristics of dried berries at various temperatures
Authors: Červenka Libor | Vu Dai Long
Year: 2010
Type of publication: ostatní - článek ve sborníku
Name of source: Chemické listy
Publisher name: Česká společnost chemická
Place: Praha
Page from-to: 580-581
Titles:
Language Name Abstract Keywords
eng Moisture adsorption characteristics of dried berries at various temperatures Moisture adsorption characteristics of black currant (Ribes nigrum L.), black elderberry (Sambucus nigra L.), chokeberry (Aronia melanocarpa, [Minchx] Ell.) and juniper berries (Juniperus communis L.) were studied at 10, 25 and 40°C using Brunauer – Emmet – Teller, Guggenheim – Anderson – de Boer (GAB)and Peleg sorption equations. The moisture adsorption isotherms were determined gravimetrically by exposing dry berry samples at various temperature in the presence of different salt solutions. Moisture; adsorption; characteristics; dried; berries; various; temperatures