On the Local Isotherm Concept and Modes of Moisture Binding in Food Products

As mentioned in the literature it was found that application of Henderson's equation to moisture sorption data in foods and food components can be used to characterize three “local isotherms”. However, the analysis of 174 sorption isotherms comprising 71 different food products indicates that,...

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Autor principal: Iglesias, Héctor Arturo
Publicado: 1976
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v24_n1_p77_Iglesias
http://hdl.handle.net/20.500.12110/paper_00218561_v24_n1_p77_Iglesias
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00218561_v24_n1_p77_Iglesias
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spelling paper:paper_00218561_v24_n1_p77_Iglesias2023-06-08T14:42:09Z On the Local Isotherm Concept and Modes of Moisture Binding in Food Products Iglesias, Héctor Arturo As mentioned in the literature it was found that application of Henderson's equation to moisture sorption data in foods and food components can be used to characterize three “local isotherms”. However, the analysis of 174 sorption isotherms comprising 71 different food products indicates that, in disagreement with a published suggestion, local isotherms cannot be used to give a precise and unequivocal definition of the physical state of water in foods. © 1976, American Chemical Society. All rights reserved. Fil:Iglesias, H.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1976 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v24_n1_p77_Iglesias http://hdl.handle.net/20.500.12110/paper_00218561_v24_n1_p77_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 As mentioned in the literature it was found that application of Henderson's equation to moisture sorption data in foods and food components can be used to characterize three “local isotherms”. However, the analysis of 174 sorption isotherms comprising 71 different food products indicates that, in disagreement with a published suggestion, local isotherms cannot be used to give a precise and unequivocal definition of the physical state of water in foods. © 1976, American Chemical Society. All rights reserved.
author Iglesias, Héctor Arturo
spellingShingle Iglesias, Héctor Arturo
On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
author_facet Iglesias, Héctor Arturo
author_sort Iglesias, Héctor Arturo
title On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
title_short On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
title_full On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
title_fullStr On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
title_full_unstemmed On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
title_sort on the local isotherm concept and modes of moisture binding in food products
publishDate 1976
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v24_n1_p77_Iglesias
http://hdl.handle.net/20.500.12110/paper_00218561_v24_n1_p77_Iglesias
work_keys_str_mv AT iglesiashectorarturo onthelocalisothermconceptandmodesofmoisturebindinginfoodproducts
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