Equations for fitting water sorption isotherms of foods: II. Evaluation of various two‐parameter models
The objective of this study was to evaluate the capacity of eight published two‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and corresponding to fruits, meats, milk products, proteins, starchy foods and veg...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v13_n4_p319_BOQUET |
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todo:paper_09505423_v13_n4_p319_BOQUET2023-10-03T15:50:05Z Equations for fitting water sorption isotherms of foods: II. Evaluation of various two‐parameter models BOQUET, R. CHIRIFE, J. IGLESIAS, H.A. The objective of this study was to evaluate the capacity of eight published two‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and corresponding to fruits, meats, milk products, proteins, starchy foods and vegetables, were used to evaluate the fitting abilities of the various equations. The results obtained made it possible to propose the best equations to fit the experimental sorption data for each group of foods. Copyright © 1978, Wiley Blackwell. All rights reserved Fil:BOQUET, R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 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_09505423_v13_n4_p319_BOQUET |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
The objective of this study was to evaluate the capacity of eight published two‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and corresponding to fruits, meats, milk products, proteins, starchy foods and vegetables, were used to evaluate the fitting abilities of the various equations. The results obtained made it possible to propose the best equations to fit the experimental sorption data for each group of foods. Copyright © 1978, Wiley Blackwell. All rights reserved |
| format |
JOUR |
| author |
BOQUET, R. CHIRIFE, J. IGLESIAS, H.A. |
| spellingShingle |
BOQUET, R. CHIRIFE, J. IGLESIAS, H.A. Equations for fitting water sorption isotherms of foods: II. Evaluation of various two‐parameter models |
| author_facet |
BOQUET, R. CHIRIFE, J. IGLESIAS, H.A. |
| author_sort |
BOQUET, R. |
| title |
Equations for fitting water sorption isotherms of foods: II. Evaluation of various two‐parameter models |
| title_short |
Equations for fitting water sorption isotherms of foods: II. Evaluation of various two‐parameter models |
| title_full |
Equations for fitting water sorption isotherms of foods: II. Evaluation of various two‐parameter models |
| title_fullStr |
Equations for fitting water sorption isotherms of foods: II. Evaluation of various two‐parameter models |
| title_full_unstemmed |
Equations for fitting water sorption isotherms of foods: II. Evaluation of various two‐parameter models |
| title_sort |
equations for fitting water sorption isotherms of foods: ii. evaluation of various two‐parameter models |
| url |
http://hdl.handle.net/20.500.12110/paper_09505423_v13_n4_p319_BOQUET |
| work_keys_str_mv |
AT boquetr equationsforfittingwatersorptionisothermsoffoodsiievaluationofvarioustwoparametermodels AT chirifej equationsforfittingwatersorptionisothermsoffoodsiievaluationofvarioustwoparametermodels AT iglesiasha equationsforfittingwatersorptionisothermsoffoodsiievaluationofvarioustwoparametermodels |
| _version_ |
1807319525828329472 |