A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS

A multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed....

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Autores principales: IGLESIAS, H.A., CHIRIFE, J.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v41_n5_p984_IGLESIAS
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00221147_v41_n5_p984_IGLESIAS2023-10-03T14:26:37Z A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS IGLESIAS, H.A. CHIRIFE, J. A multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed. A comparison was made between Halsey's equation and Henderson's classical one. Literature data for 220 food isotherms, comprising 69 different materials, were utilized to compare both equations. It was found that in most cases Halsey's equation has a better fit than Henderson's. Copyright © 1976, Wiley Blackwell. All rights reserved JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v41_n5_p984_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 A multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed. A comparison was made between Halsey's equation and Henderson's classical one. Literature data for 220 food isotherms, comprising 69 different materials, were utilized to compare both equations. It was found that in most cases Halsey's equation has a better fit than Henderson's. Copyright © 1976, Wiley Blackwell. All rights reserved
format JOUR
author IGLESIAS, H.A.
CHIRIFE, J.
spellingShingle IGLESIAS, H.A.
CHIRIFE, J.
A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS
author_facet IGLESIAS, H.A.
CHIRIFE, J.
author_sort IGLESIAS, H.A.
title A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS
title_short A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS
title_full A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS
title_fullStr A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS
title_full_unstemmed A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS
title_sort model for describing the water sorption behavior of foods
url http://hdl.handle.net/20.500.12110/paper_00221147_v41_n5_p984_IGLESIAS
work_keys_str_mv AT iglesiasha amodelfordescribingthewatersorptionbehavioroffoods
AT chirifej amodelfordescribingthewatersorptionbehavioroffoods
AT iglesiasha modelfordescribingthewatersorptionbehavioroffoods
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