Equilibrium sorption isotherms and thermodynamic properties of starch and gluten

A modification of the GAB isotherm (Guggenheim-Anderson-De Boer) is proposed in order to correlate the sorption data for water activities higher than 0.9. The proposed isotherm retains the desirable properties of the GAB isotherm, i.e. good fitting in the range of aw between 0.05 and 0.80, and also...

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Detalles Bibliográficos
Autores principales:	Viollaz, P.E., Rovedo, C.O.
Formato:	JOUR
Materias:	Adsorption isotherms Drying Moisture Sorption Starch Thermal effects Thermodynamic properties Isosteric heat Food processing Solanum tuberosum
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v40_n4_p287_Viollaz
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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