Abstract
Equilibrium moisture of three peeled almond varieties (Marcona, Largueta and Comuna) was determined at 8°C and described by means of Henderson’s equation, the parameters of which, c and n, have similar values to those described in the literature for other agricultural substances. There is a rather good agreement between experimental and calculated equilibrium moisture values.The desorption process for “Marcona” and “Largueta” almond varieties was studied, considering that the removal of water through the nut took place exclusively by diffusion in transient conditions. A parallelepiped shape was assumed for the almond nut. Effective diffusion coefficient values for both varieties were obtained.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
