The effect of black pepper degree fragmentation on its hygroscopic properties with using selected models of sorption
: The grinding of pepper to expand its surface and as a result may occur to increase the dynamics of surface phenomena conditioned by interaction with water vapor. The aim of the study was to evaluate the effect of grinding of black pepper on its hygroscopic properties perceived as an essential fact...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Gdynia Maritime University
2017-08-01
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| Series: | Scientific Journal of Gdynia Maritime University |
| Subjects: | |
| Online Access: | https://ojs.umg.edu.pl/index.php/sjgmu/article/view/192 |