Equations for fitting water sorption isotherms of foods: Part 1 — a review

The purpose of the present work is to present a review of literature on equations for fitting water sorption isotherms of foods and food products. Twenty‐three equations, which have been proposed in the literature for correlating equilibrium moisture content in food systems, have been compiled and a...

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Autor principal: Iglesias, Héctor Arturo
Publicado: 1978
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v13_n3_p159_CHIRIFE
http://hdl.handle.net/20.500.12110/paper_09505423_v13_n3_p159_CHIRIFE
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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_v13_n3_p159_CHIRIFE2023-06-08T15:54:29Z Equations for fitting water sorption isotherms of foods: Part 1 — a review Iglesias, Héctor Arturo The purpose of the present work is to present a review of literature on equations for fitting water sorption isotherms of foods and food products. Twenty‐three equations, which have been proposed in the literature for correlating equilibrium moisture content in food systems, have been compiled and analysed. Their origin, range of applicability (both to type of food and water activity) and use are discussed. It is hoped that this critical compilation may be a useful guide for those researchers interested in the mathematical description of the water sorption isotherms of foods. Copyright © 1978, Wiley Blackwell. All rights reserved Fil:IGLESIAS, H.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1978 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v13_n3_p159_CHIRIFE http://hdl.handle.net/20.500.12110/paper_09505423_v13_n3_p159_CHIRIFE
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 purpose of the present work is to present a review of literature on equations for fitting water sorption isotherms of foods and food products. Twenty‐three equations, which have been proposed in the literature for correlating equilibrium moisture content in food systems, have been compiled and analysed. Their origin, range of applicability (both to type of food and water activity) and use are discussed. It is hoped that this critical compilation may be a useful guide for those researchers interested in the mathematical description of the water sorption isotherms of foods. Copyright © 1978, Wiley Blackwell. All rights reserved
author Iglesias, Héctor Arturo
spellingShingle Iglesias, Héctor Arturo
Equations for fitting water sorption isotherms of foods: Part 1 — a review
author_facet Iglesias, Héctor Arturo
author_sort Iglesias, Héctor Arturo
title Equations for fitting water sorption isotherms of foods: Part 1 — a review
title_short Equations for fitting water sorption isotherms of foods: Part 1 — a review
title_full Equations for fitting water sorption isotherms of foods: Part 1 — a review
title_fullStr Equations for fitting water sorption isotherms of foods: Part 1 — a review
title_full_unstemmed Equations for fitting water sorption isotherms of foods: Part 1 — a review
title_sort equations for fitting water sorption isotherms of foods: part 1 — a review
publishDate 1978
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v13_n3_p159_CHIRIFE
http://hdl.handle.net/20.500.12110/paper_09505423_v13_n3_p159_CHIRIFE
work_keys_str_mv AT iglesiashectorarturo equationsforfittingwatersorptionisothermsoffoodspart1areview
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