An equation for correlating equilibrium moisture content in foods
The object of this study was to show that a multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, can be used to describe reasonably well the water sorption isotherms of a great variety of foods and food components. Apparently, the proposed equation has...
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1975
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v10_n3_p289_IGLESIAS http://hdl.handle.net/20.500.12110/paper_09505423_v10_n3_p289_IGLESIAS |
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| Sumario: | The object of this study was to show that a multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, can be used to describe reasonably well the water sorption isotherms of a great variety of foods and food components. Apparently, the proposed equation has not been applied to the food area before. Characteristics parameters of the adsorption equation for each of the foods tested were computed and a statistical analysis of its applicability was made. Copyright © 1975, Wiley Blackwell. All rights reserved |
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