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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Autores principales: Iglesias, Héctor Arturo, Lombardi, José Luis
Publicado: 1975
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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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_09505423_v10_n3_p289_IGLESIAS2023-06-08T15:54:26Z An equation for correlating equilibrium moisture content in foods Iglesias, Héctor Arturo Lombardi, José Luis 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 Fil:IGLESIAS, H.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:LOMBARDI, J.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1975 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
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 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
author Iglesias, Héctor Arturo
Lombardi, José Luis
spellingShingle Iglesias, Héctor Arturo
Lombardi, José Luis
An equation for correlating equilibrium moisture content in foods
author_facet Iglesias, Héctor Arturo
Lombardi, José Luis
author_sort Iglesias, Héctor Arturo
title An equation for correlating equilibrium moisture content in foods
title_short An equation for correlating equilibrium moisture content in foods
title_full An equation for correlating equilibrium moisture content in foods
title_fullStr An equation for correlating equilibrium moisture content in foods
title_full_unstemmed An equation for correlating equilibrium moisture content in foods
title_sort equation for correlating equilibrium moisture content in foods
publishDate 1975
url 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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