| Issue |
BIO Web Conf.
Volume 102, 2024
70th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2023”
|
|
|---|---|---|
| Article Number | 03006 | |
| Number of page(s) | 4 | |
| Section | Food Process Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202410203006 | |
| Published online | 11 April 2024 | |
Sorption and desorption isotherms of celery roots
University of Food Technologies – Plovdiv, Department of Industrial Heat Engineering, 4002 bul. “Maritza” 26, Bulgaria
* Corresponding author: m_georgieva@uft-plovdiv.bg
An experimental study for determining the wet basis equilibrium moisture content in celery root (Apium graveolens) was conducted. Empirical equations describing the isotherms of sorption and desorption of the product at a temperature of 20°C were obtained. The values for the wet basis equilibrium moisture content for higher temperatures – 40, 60 and 80°C were theoretically calculated. All results were summarized in analytical, graphical and tabular form.
© The Authors, published by EDP Sciences, 2024
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