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: | Aguerre, Roberto Jorge |
|---|---|
| Publicado: |
1989
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| 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 |
| Aporte de: |
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