{"id":{"repo_id":"greece","oai_identifier":"oai:10442/0702"},"canonical_url":"https://search.dev.ndltd.org/etd/greece/oai:10442/0702","repository":{"repo_id":"greece","name":"Greek National Archive of PhD Theses","base_url":"https://phdtheses.ekt.gr/eadd_oai/request"},"display":{"title":"ΙΣΟΘΕΡΜΟΙ ΡΟΦΗΣΗΣ ΦΥΣΙΚΩΝ ΠΡΟΙΟΝΤΩΝ","abstract":"THE EXPERIMENTAL DETERMINATION OF SEVERAL DRIED FRUITS NAMELY SULTANA RAISINS, CURRENTS, FIGS, PRUNES AND APRICOTS, WAS DONE FOR TEMPERATURES 15, 30, 45, 60 CFOR AD-DESORPTION, USING THE STANDARD METHOD OF COST-90. SEVERAL EQUATIONS OF THE LITERATURE WERE TESTED REGARDING THEIR ABILITY TO DESCRIBE THE EXPERIMENTALDATA. THE GAB EQUATION WAS FOUND AS THE MOST SUITABLE AND ITS PARAMETER WERE ESTIMATED USING THE METHOD OF NON-LINEAR DIRECT REGRESSION. THE DEPENDENCE OF THE PARAMETERS ON TEMPERATURE AND TYPE OF PRODUCT WAS ALSO FOUND. FINALLY THE THERMODYNAMIC PROPERTIES ΔΗ, ΔΕ, ΔS AS A FUNCTION OF MOISTURE CONTENT WERE DETERMINED AND THE MOISTURE SORPTION MECHANISM IN DRIED FRUITS WAS INVESTIGATED.","abstract_html":"THE EXPERIMENTAL DETERMINATION OF SEVERAL DRIED FRUITS NAMELY SULTANA RAISINS, CURRENTS, FIGS, PRUNES AND APRICOTS, WAS DONE FOR TEMPERATURES 15, 30, 45, 60 CFOR AD-DESORPTION, USING THE STANDARD METHOD OF COST-90. SEVERAL EQUATIONS OF THE LITERATURE WERE TESTED REGARDING THEIR ABILITY TO DESCRIBE THE EXPERIMENTALDATA. THE GAB EQUATION WAS FOUND AS THE MOST SUITABLE AND ITS PARAMETER WERE ESTIMATED USING THE METHOD OF NON-LINEAR DIRECT REGRESSION. THE DEPENDENCE OF THE PARAMETERS ON TEMPERATURE AND TYPE OF PRODUCT WAS ALSO FOUND. FINALLY THE THERMODYNAMIC PROPERTIES ΔΗ, ΔΕ, ΔS AS A FUNCTION OF MOISTURE CONTENT WERE DETERMINED AND THE MOISTURE SORPTION MECHANISM IN DRIED FRUITS WAS INVESTIGATED.","abstract_has_math":false,"creators":["Τσάμη-Παρλιάρου, Ελένη"],"institution":"Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ)","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1988,"date_issued":"1988","date_published":"1988","updated_at":"2026-07-24T02:25:24Z","subjects":["ADSORPTION-DESORPTION","Agricultural products","GAB EQUATION","HYSTERESIS-SOLUTION-EXUDATION","MOISTURE SORPTION ISOTHERMS","Thermodynamic properties","ΕΞΙΣΩΣΗ GAB","Θερμοδυναμικές ιδιότητες","ΙΣΟΘΕΡΜΟΙ ΡΟΦΗΣΗΣ ΥΓΡΑΣΙΑΣ","ΡΟΦΗΣΗ-ΕΚΡΟΦΗΣΗ","ΥΣΤΕΡΗΣΗ-ΑΝΤΙΣΤΡΟΦΗ-ΑΝΑΛΥΣΗ-ΕΚΒΟΛΗ","ΦΥΤΙΚΑ ΠΡΟΙΟΝΤΑ","Engineering and Technology","Chemical Engineering","Επιστήμες Μηχανικού και Τεχνολογία","Επιστήμη Χημικού Μηχανικού"],"languages":["gre"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["10.12681/eadd/0702"],"render_values":[{"text":"10.12681/eadd/0702","href":"https://doi.org/10.12681/eadd/0702","code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10442/hedi/0702","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Τσάμη-Παρλιάρου, Ελένη"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["1988"]},{"key":"dc:publisher","label":"Institution","values":["Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ)","National Technical University of Athens (NTUA)"]},{"key":"dc:type","label":"Dc Type","values":["PhD Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["ADSORPTION-DESORPTION","Agricultural products","GAB EQUATION","HYSTERESIS-SOLUTION-EXUDATION","MOISTURE SORPTION ISOTHERMS","Thermodynamic properties","ΕΞΙΣΩΣΗ GAB","Θερμοδυναμικές ιδιότητες","ΙΣΟΘΕΡΜΟΙ ΡΟΦΗΣΗΣ ΥΓΡΑΣΙΑΣ","ΡΟΦΗΣΗ-ΕΚΡΟΦΗΣΗ","ΥΣΤΕΡΗΣΗ-ΑΝΤΙΣΤΡΟΦΗ-ΑΝΑΛΥΣΗ-ΕΚΒΟΛΗ","ΦΥΤΙΚΑ ΠΡΟΙΟΝΤΑ","Engineering and Technology","Chemical Engineering","Επιστήμες Μηχανικού και Τεχνολογία","Επιστήμη Χημικού Μηχανικού"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["gre"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["10.12681/eadd/0702","http://hdl.handle.net/10442/hedi/0702"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["THE EXPERIMENTAL DETERMINATION OF SEVERAL DRIED FRUITS NAMELY SULTANA RAISINS, CURRENTS, FIGS, PRUNES AND APRICOTS, WAS DONE FOR TEMPERATURES 15, 30, 45, 60 CFOR AD-DESORPTION, USING THE STANDARD METHOD OF COST-90. SEVERAL EQUATIONS OF THE LITERATURE WERE TESTED REGARDING THEIR ABILITY TO DESCRIBE THE EXPERIMENTALDATA. THE GAB EQUATION WAS FOUND AS THE MOST SUITABLE AND ITS PARAMETER WERE ESTIMATED USING THE METHOD OF NON-LINEAR DIRECT REGRESSION. THE DEPENDENCE OF THE PARAMETERS ON TEMPERATURE AND TYPE OF PRODUCT WAS ALSO FOUND. FINALLY THE THERMODYNAMIC PROPERTIES ΔΗ, ΔΕ, ΔS AS A FUNCTION OF MOISTURE CONTENT WERE DETERMINED AND THE MOISTURE SORPTION MECHANISM IN DRIED FRUITS WAS INVESTIGATED.","ΕΓΙΝΕ ΠΕΙΡΑΜΑΤΙΚΟΣ ΠΡΟΣΔΙΟΡΙΣΜΟΣ ΤΩΝ ΙΣΟΘΕΡΜΩΝ ΡΟΦΗΣΗΣ ΥΓΡΑΣΙΑΣ ΣΟΥΛΤΑΝΙΝΑΣ ΣΤΑΦΙΔΑΣ, ΚΟΡΙΝΘΙΑΚΗΣ ΣΤΑΦΙΔΑΣ, ΣΥΚΩΝ, ΔΑΜΑΣΚΗΝΩΝ, ΒΕΡΥΚΟΚΩΝ ΣΕ 15, 30, 45, 60 C ΓΙΑ ΡΟΦΗΣΗ ΚΑΙ ΕΚΡΟΦΗΣΗ ΜΕ ΤΗ ΠΡΟΤΥΠΟΠΟΙΗΜΕΝΗ ΜΕΘΟΔΟ COST-90 ΜΕΤΑ ΑΠΟ ΕΛΕΓΧΟ ΤΗΣΑΞΙΟΠΙΣΤΙΑΣ ΤΗΣ ΠΕΙΡΑΜΑΤΙΚΗΣ ΔΙΑΤΑΞΗΣ. ΑΚΟΛΟΥΘΕΙ ΠΡΟΣΑΡΜΟΓΗ ΤΩΝ ΕΞΙΣΩΣΕΩΝ ΕΑΒ,HALSEY, HALSEY (T), HENDERSON, IGLESIAS, SYCHIRITE ΣΤΑ ΠΕΙΡΑΜΑΤΙΚΑ ΔΕΔΟΜΕΝΑ ΜΕΤΗ ΜΕΘΟΔΟ ΤΗΣ ΚΑΤΕΥΘΕΙΑΝ ΜΗ ΓΡΑΜΜΙΚΗΣ ΠΡΟΣΑΡΜΟΓΗΣ, ΠΡΟΣΔΙΟΡΙΣΜΟΣ ΤΩΝ ΠΑΡΑΜΕΤΡΩΝ ΚΑΙ ΕΛΕΓΧΟΣ ΕΞΑΡΤΗΣΗΣ ΤΟΥΣ ΑΠΟ ΘΕΡΜΟΚΡΑΣΙΑ ΚΑΙ ΦΥΣΗ ΤΟΥ ΠΡΟΙΟΝΤΟΣ. ΤΕΛΟΣ ΠΡΟΣΔΙΟΡΙΖΟΝΤΑΙ ΟΙ ΘΕΡΜΟΔΥΝΑΜΙΚΕΣ ΙΔΙΟΤΗΤΕΣ ΔΗ, ΔΕ, ΔS ΚΑΙ Η ΜΕΤΑΒΟΛΗ ΤΟΥΣ ΜΕ ΤΗΝ ΥΓΡΑΣΙΑ ΚΑΙ ΓΙΝΕΤΑΙ ΕΡΜΗΝΕΙΑ ΤΟΥ ΜΗΧΑΝΙΣΜΟΥ ΡΟΦΗΣΗΣ ΥΓΡΑΣΙΑΣ ΣΤΑ ΦΡΟΥΤΑ. ΠΡΟΣΔΙΟΡΙΣΜΟΣ \"ΜΕΣΟΥ\" ΦΡΟΥΤΟΥ."]},{"key":"dc:title","label":"Title","values":["ΙΣΟΘΕΡΜΟΙ ΡΟΦΗΣΗΣ ΦΥΣΙΚΩΝ ΠΡΟΙΟΝΤΩΝ","MOISTURE SORPTION ISOTHERMS OF AGRICULTURAL PRODUCTS"]}]}],"canonical_facts":{"dc:creator":["Τσάμη-Παρλιάρου, Ελένη"],"dc:date":["1988"],"dc:description":["THE EXPERIMENTAL DETERMINATION OF SEVERAL DRIED FRUITS NAMELY SULTANA RAISINS, CURRENTS, FIGS, PRUNES AND APRICOTS, WAS DONE FOR TEMPERATURES 15, 30, 45, 60 CFOR AD-DESORPTION, USING THE STANDARD METHOD OF COST-90. SEVERAL EQUATIONS OF THE LITERATURE WERE TESTED REGARDING THEIR ABILITY TO DESCRIBE THE EXPERIMENTALDATA. THE GAB EQUATION WAS FOUND AS THE MOST SUITABLE AND ITS PARAMETER WERE ESTIMATED USING THE METHOD OF NON-LINEAR DIRECT REGRESSION. THE DEPENDENCE OF THE PARAMETERS ON TEMPERATURE AND TYPE OF PRODUCT WAS ALSO FOUND. FINALLY THE THERMODYNAMIC PROPERTIES ΔΗ, ΔΕ, ΔS AS A FUNCTION OF MOISTURE CONTENT WERE DETERMINED AND THE MOISTURE SORPTION MECHANISM IN DRIED FRUITS WAS INVESTIGATED.","ΕΓΙΝΕ ΠΕΙΡΑΜΑΤΙΚΟΣ ΠΡΟΣΔΙΟΡΙΣΜΟΣ ΤΩΝ ΙΣΟΘΕΡΜΩΝ ΡΟΦΗΣΗΣ ΥΓΡΑΣΙΑΣ ΣΟΥΛΤΑΝΙΝΑΣ ΣΤΑΦΙΔΑΣ, ΚΟΡΙΝΘΙΑΚΗΣ ΣΤΑΦΙΔΑΣ, ΣΥΚΩΝ, ΔΑΜΑΣΚΗΝΩΝ, ΒΕΡΥΚΟΚΩΝ ΣΕ 15, 30, 45, 60 C ΓΙΑ ΡΟΦΗΣΗ ΚΑΙ ΕΚΡΟΦΗΣΗ ΜΕ ΤΗ ΠΡΟΤΥΠΟΠΟΙΗΜΕΝΗ ΜΕΘΟΔΟ COST-90 ΜΕΤΑ ΑΠΟ ΕΛΕΓΧΟ ΤΗΣΑΞΙΟΠΙΣΤΙΑΣ ΤΗΣ ΠΕΙΡΑΜΑΤΙΚΗΣ ΔΙΑΤΑΞΗΣ. ΑΚΟΛΟΥΘΕΙ ΠΡΟΣΑΡΜΟΓΗ ΤΩΝ ΕΞΙΣΩΣΕΩΝ ΕΑΒ,HALSEY, HALSEY (T), HENDERSON, IGLESIAS, SYCHIRITE ΣΤΑ ΠΕΙΡΑΜΑΤΙΚΑ ΔΕΔΟΜΕΝΑ ΜΕΤΗ ΜΕΘΟΔΟ ΤΗΣ ΚΑΤΕΥΘΕΙΑΝ ΜΗ ΓΡΑΜΜΙΚΗΣ ΠΡΟΣΑΡΜΟΓΗΣ, ΠΡΟΣΔΙΟΡΙΣΜΟΣ ΤΩΝ ΠΑΡΑΜΕΤΡΩΝ ΚΑΙ ΕΛΕΓΧΟΣ ΕΞΑΡΤΗΣΗΣ ΤΟΥΣ ΑΠΟ ΘΕΡΜΟΚΡΑΣΙΑ ΚΑΙ ΦΥΣΗ ΤΟΥ ΠΡΟΙΟΝΤΟΣ. ΤΕΛΟΣ ΠΡΟΣΔΙΟΡΙΖΟΝΤΑΙ ΟΙ ΘΕΡΜΟΔΥΝΑΜΙΚΕΣ ΙΔΙΟΤΗΤΕΣ ΔΗ, ΔΕ, ΔS ΚΑΙ Η ΜΕΤΑΒΟΛΗ ΤΟΥΣ ΜΕ ΤΗΝ ΥΓΡΑΣΙΑ ΚΑΙ ΓΙΝΕΤΑΙ ΕΡΜΗΝΕΙΑ ΤΟΥ ΜΗΧΑΝΙΣΜΟΥ ΡΟΦΗΣΗΣ ΥΓΡΑΣΙΑΣ ΣΤΑ ΦΡΟΥΤΑ. ΠΡΟΣΔΙΟΡΙΣΜΟΣ \"ΜΕΣΟΥ\" ΦΡΟΥΤΟΥ."],"dc:identifier":["10.12681/eadd/0702","http://hdl.handle.net/10442/hedi/0702"],"dc:language":["gre"],"dc:publisher":["Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ)","National Technical University of Athens (NTUA)"],"dc:subject":["ADSORPTION-DESORPTION","Agricultural products","GAB EQUATION","HYSTERESIS-SOLUTION-EXUDATION","MOISTURE SORPTION ISOTHERMS","Thermodynamic properties","ΕΞΙΣΩΣΗ GAB","Θερμοδυναμικές ιδιότητες","ΙΣΟΘΕΡΜΟΙ ΡΟΦΗΣΗΣ ΥΓΡΑΣΙΑΣ","ΡΟΦΗΣΗ-ΕΚΡΟΦΗΣΗ","ΥΣΤΕΡΗΣΗ-ΑΝΤΙΣΤΡΟΦΗ-ΑΝΑΛΥΣΗ-ΕΚΒΟΛΗ","ΦΥΤΙΚΑ ΠΡΟΙΟΝΤΑ","Engineering and Technology","Chemical Engineering","Επιστήμες Μηχανικού και Τεχνολογία","Επιστήμη Χημικού Μηχανικού"],"dc:title":["ΙΣΟΘΕΡΜΟΙ ΡΟΦΗΣΗΣ ΦΥΣΙΚΩΝ ΠΡΟΙΟΝΤΩΝ","MOISTURE SORPTION ISOTHERMS OF AGRICULTURAL PRODUCTS"],"dc:type":["PhD Thesis"]},"updated_at":"2026-07-24T02:25:24Z"}