Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?

The aim of the present work is to solve the dilemma about the differences between the values of the monolayer and the energy parameters obtained by the regression of water sorption data by foods and foodstuffs using the Brunauer, Emmett and Teller (BET) two-parameter isotherm or the Guggenheim, Ande...

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Detalles Bibliográficos
Publicado:	2001
Materias:	Isotherms Monolayers Proteins Regression analysis Water Brunauer-Emmett-Teller (BET) two-parameter isotherm Guggenheim-Anderson-de Boer (GAB) three-parameter isotherm Food processing
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v48_n1_p19_Timmermann http://hdl.handle.net/20.500.12110/paper_02608774_v48_n1_p19_Timmermann
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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