A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS
A multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed....
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| Autores principales: | , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v41_n5_p984_IGLESIAS |
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| Sumario: | A multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed. A comparison was made between Halsey's equation and Henderson's classical one. Literature data for 220 food isotherms, comprising 69 different materials, were utilized to compare both equations. It was found that in most cases Halsey's equation has a better fit than Henderson's. Copyright © 1976, Wiley Blackwell. All rights reserved |
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