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...

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Autor principal: Aguerre, Roberto Jorge
Publicado: 1989
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n4_p192_Aguerre
http://hdl.handle.net/20.500.12110/paper_00236438_v22_n4_p192_Aguerre
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_00236438_v22_n4_p192_Aguerre2023-06-08T14:51:33Z New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods Aguerre, Roberto Jorge 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. Fil:Aguerre, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1989 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n4_p192_Aguerre http://hdl.handle.net/20.500.12110/paper_00236438_v22_n4_p192_Aguerre
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description 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.
author Aguerre, Roberto Jorge
spellingShingle Aguerre, Roberto Jorge
New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods
author_facet Aguerre, Roberto Jorge
author_sort Aguerre, Roberto Jorge
title New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods
title_short New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods
title_full New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods
title_fullStr New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods
title_full_unstemmed New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods
title_sort new bet type multilayer sorption isotherms. part ii: modelling water sorption in foods
publishDate 1989
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n4_p192_Aguerre
http://hdl.handle.net/20.500.12110/paper_00236438_v22_n4_p192_Aguerre
work_keys_str_mv AT aguerrerobertojorge newbettypemultilayersorptionisothermspartiimodellingwatersorptioninfoods
_version_ 1768544072296824832

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