EVALUTION OF MONOLAYER MOISTURE CAPACITY AND THE ENERGY CONSTANT OF SOME POEDERED SPICES BY USING BET AND GAB MODELS

EVALUTION OF MONOLAYER MOISTURE CAPACITY AND THE ENERGY CONSTANT OF SOME POEDERED SPICES BY USING BET AND GAB MODELS

BET equation (IUPAC standard) and GAB equation (European Project Group on physical properties of food recommendation standard) for monolayer capacity value evaluations were used for testing the moisture adsorption experimental data of powdered white and black papper, cloves, nutmeg and cinnamon. The...

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Bibliographic Details
Main Authors: E.Nurlela2), E. Diyah2), M Arpah1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2004-08-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
BRT
GAB
monolayer
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/7000

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