Lihat Juga

• Moisture Desorption Isotherms of Squids
  oleh: Pham, Van Toan; Loc Hong University, et al.
  Terbitan: (2018)
• Equilibrium moisture content isotherm characteristics of rapeseed
  oleh: Anh Duc, Le; Nong Lam University, Ho Chi Minh City, Viet Nam, et al.
  Terbitan: (2016)
• Karakteristik Kurva Isotherm Sorpsi Air Tepung Jagung Instan (Moisture Sorption Isotherm of Instan Corn Flour from Four Variety of Corn)
  oleh: Aini, Nur, et al.
  Terbitan: (2014)
• Penentuan sifat termofisik (Thermophysic Properties) temu lawak dan temu putih
  oleh: Manalu, Lamhot P.
  Terbitan: (2011)
• The more important limitation in process design for agricultural products is the lack of information on their thermal properties. Although a lot of experimental data can be found, the variety of product and the differences ij measurement method make limitation on the value of the available data, especially for indonesia'a products. These data are needed to get information about temperature change when product was processed like hetaing or cooling. It is worth to optimize efficiency of energy. The objective of his study is to predict thermal diffusivity and conductivity of carrot. The value was determined numerically with direct and indirect methods. The result shows that thermal conductivity is 0.626 W/moC while thermal diffusivity are 2.51 x 10- m2/s (indirect method) and 2.08 x 10- 7 m2/s (direct method)
  oleh: Manalu, Lamhot P, et al.
  Terbitan: (2011)