Improvement of the molecular thermodynamic isothermal adsorption model based on the isothermal adsorption of moisture in wheat flour
ObjectiveTo propose a method for modifying the existed isotherm model based on molecular thermodynamics.MethodsThe phantom model in polymer physics field was borrowed to predict the chemical potential of water from swelling effect. Isothermal adsorption and desorption of wheat flour measured using a...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-10-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241001?st=article_issue |
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