Experimental Determination and Modeling of Desorption Isotherms of the Tomato "Lycopersicum esculentum"
Journal of Energy Research and Reviews,
The aim of this work is to make a contribution to the drying of tomatoes. The purpose of this contribution is the experimental determination of the desorption isotherms of a variety of tomato (one of the most widespread on the Burkinabe market place) using the static gravimetric method at temperatures of 25°C, 40°C and 50°C. It is more specifically a question of validating a theoretical model based on these experimental studies.
Sorption isotherms allow us to have information to establish the stability of food products and their storage conditions.
These isotherms are curves which give valuable information on the hygroscopic balance of a product because they allow to know its range of stability after drying by determining the final water content.
- water content
How to Cite
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