On the Local Isotherm Concept and Modes of Moisture Binding in Food Products

As mentioned in the literature it was found that application of Henderson's equation to moisture sorption data in foods and food components can be used to characterize three “local isotherms”. However, the analysis of 174 sorption isotherms comprising 71 different food products indicates that,...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Iglesias, H.A., Chirife, J.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00218561_v24_n1_p77_Iglesias
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00218561_v24_n1_p77_Iglesias
record_format dspace
spelling todo:paper_00218561_v24_n1_p77_Iglesias2023-10-03T14:20:59Z On the Local Isotherm Concept and Modes of Moisture Binding in Food Products Iglesias, H.A. Chirife, J. As mentioned in the literature it was found that application of Henderson's equation to moisture sorption data in foods and food components can be used to characterize three “local isotherms”. However, the analysis of 174 sorption isotherms comprising 71 different food products indicates that, in disagreement with a published suggestion, local isotherms cannot be used to give a precise and unequivocal definition of the physical state of water in foods. © 1976, American Chemical Society. All rights reserved. Fil:Iglesias, H.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00218561_v24_n1_p77_Iglesias
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description As mentioned in the literature it was found that application of Henderson's equation to moisture sorption data in foods and food components can be used to characterize three “local isotherms”. However, the analysis of 174 sorption isotherms comprising 71 different food products indicates that, in disagreement with a published suggestion, local isotherms cannot be used to give a precise and unequivocal definition of the physical state of water in foods. © 1976, American Chemical Society. All rights reserved.
format JOUR
author Iglesias, H.A.
Chirife, J.
spellingShingle Iglesias, H.A.
Chirife, J.
On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
author_facet Iglesias, H.A.
Chirife, J.
author_sort Iglesias, H.A.
title On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
title_short On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
title_full On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
title_fullStr On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
title_full_unstemmed On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
title_sort on the local isotherm concept and modes of moisture binding in food products
url http://hdl.handle.net/20.500.12110/paper_00218561_v24_n1_p77_Iglesias
work_keys_str_mv AT iglesiasha onthelocalisothermconceptandmodesofmoisturebindinginfoodproducts
AT chirifej onthelocalisothermconceptandmodesofmoisturebindinginfoodproducts
_version_ 1807319153854382080

Ejemplares similares