New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods
Two equations derived from a modification of BET theory were evaluated for goodness of fit over 74 experimental food isotherms representing spices, fruits, vegetables, meats, proteins, starchy foods and milk products. About 77% of the isotherms represented principally by starchy foods, proteins meat...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
1989
|
| Acceso en línea: | Registro en Scopus Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 02200caa a22003137a 4500 | ||
|---|---|---|---|
| 001 | PAPER-650 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518202959.0 | ||
| 008 | 190411s1989 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0000884174 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Aguerre, R.J. | |
| 245 | 1 | 0 | |a New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods |
| 260 | |c 1989 | ||
| 270 | 1 | 0 | |m Aguerre, R.J. |
| 506 | |2 openaire |e Política editorial | ||
| 520 | 3 | |a Two equations derived from a modification of BET theory were evaluated for goodness of fit over 74 experimental food isotherms representing spices, fruits, vegetables, meats, proteins, starchy foods and milk products. About 77% of the isotherms represented principally by starchy foods, proteins meats and spices obeyed to Eqn [1]. Such isotherms when compared to BET equation showed lower sorption capacity than BET at high water activity. On the contrary, 23% of the products formed principally by high-sugar foods, i.e. fruits and some vegetables, whose sorption capacity resulted much higher than BET isotherm for water activities above 0.45 were adequately correlated by Eqn [2]. © 1989 Academic Press Limited. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires (Argentina), Argentina | ||
| 700 | 1 | |a Suarez, C. | |
| 700 | 1 | |a Viollaz, P.E. | |
| 773 | 0 | |d 1989 |g v. 22 |h pp. 192-195 |k n. 4 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-0000884174&partnerID=40&md5=659c00edad75544f45a69d31579dc771 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v22_n4_p192_Aguerre |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n4_p192_Aguerre |y Registro en la Biblioteca Digital |
| 961 | |a paper_00236438_v22_n4_p192_Aguerre |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 61603 | ||