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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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

id	paper:paper_02608774_v48_n1_p19_Timmermann
record_format	dspace
spelling	paper:paper_02608774_v48_n1_p19_Timmermann2023-06-08T15:22:30Z Water sorption isotherms of foods and foodstuffs: BET or GAB parameters? Isotherms Monolayers Proteins Regression analysis Water Brunauer-Emmett-Teller (BET) two-parameter isotherm Guggenheim-Anderson-de Boer (GAB) three-parameter isotherm Food processing 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, Anderson and de Boer (GAB) three-parameter isotherm. It is shown that the GAB values are more general and have more physical meaning, and that the two BET parameters can be calculated in terms of the three GAB-parameters. Furthermore, the marked dependency of the BET constants on the regression range as well as the typical upswing at higher water activities observed in the so-called BET plots are explained. It is also shown that the rough agreement early reported by L. Pauling, J. Am. Chem. Soc. 67 (1945) 555-557 between monolayer values and number of polar groups in the aminoacid side chain in several proteins is enhanced if the former are evaluated by means of the GAB sorption equation. 2001 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
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Isotherms Monolayers Proteins Regression analysis Water Brunauer-Emmett-Teller (BET) two-parameter isotherm Guggenheim-Anderson-de Boer (GAB) three-parameter isotherm Food processing
spellingShingle	Isotherms Monolayers Proteins Regression analysis Water Brunauer-Emmett-Teller (BET) two-parameter isotherm Guggenheim-Anderson-de Boer (GAB) three-parameter isotherm Food processing Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
topic_facet	Isotherms Monolayers Proteins Regression analysis Water Brunauer-Emmett-Teller (BET) two-parameter isotherm Guggenheim-Anderson-de Boer (GAB) three-parameter isotherm Food processing
description	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, Anderson and de Boer (GAB) three-parameter isotherm. It is shown that the GAB values are more general and have more physical meaning, and that the two BET parameters can be calculated in terms of the three GAB-parameters. Furthermore, the marked dependency of the BET constants on the regression range as well as the typical upswing at higher water activities observed in the so-called BET plots are explained. It is also shown that the rough agreement early reported by L. Pauling, J. Am. Chem. Soc. 67 (1945) 555-557 between monolayer values and number of polar groups in the aminoacid side chain in several proteins is enhanced if the former are evaluated by means of the GAB sorption equation.
title	Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
title_short	Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
title_full	Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
title_fullStr	Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
title_full_unstemmed	Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
title_sort	water sorption isotherms of foods and foodstuffs: bet or gab parameters?
publishDate	2001
url	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
_version_	1768544451525869568

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

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