Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Study on isotherm adsorption of several kinds of high-fat food[J]. Science and Technology of Food Industry, 2012, (16): 138-140. DOI: 10.13386/j.issn1002-0306.2012.16.072
Citation: Study on isotherm adsorption of several kinds of high-fat food[J]. Science and Technology of Food Industry, 2012, (16): 138-140. DOI: 10.13386/j.issn1002-0306.2012.16.072
shu

Study on isotherm adsorption of several kinds of high-fat food

    Graphical Abstract
    • Abstract
  • Four kinds of fatty food including vacuum fried lotus seed, vacuum fried carrot chips, carrot chips fried at atmospheric conditions and potato chips fried at atmospheric conditions were employed to investigate the isotherm adsorption.The data of 4 kinds of fatty food were tested, according to the commonly used 5 kinds of isothermal adsorption model. The result showed that the most suitable isothermal adsorption model was the Peleg model and the order of the suitability was vacuum fried carrot chips, carrot chips fried at atmospheric conditions, vacuum fried lotus seed, and potato chips fried at atmospheric conditions.
    • FullText(HTML)
  • loading
    • References (15)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return