An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods

The fitting abilities of an isotherm equation originally developed by Ferro Fontán et al. (J. Food Sci., 47, 1590-4, 1982) (FF) was compared with the well-known GAB model. For this purpose literature data of 156 food isotherms (comprising 92 different food products) were examined with both models. T...

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Detalles Bibliográficos
Autor principal: Iglesias, Héctor Arturo
Publicado: 1995
Materias:
Sorption isotherms
water activity
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v28_n3_p317_Iglesias
http://hdl.handle.net/20.500.12110/paper_09639969_v28_n3_p317_Iglesias
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09639969_v28_n3_p317_Iglesias
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spelling paper:paper_09639969_v28_n3_p317_Iglesias2023-06-08T15:58:18Z An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods Iglesias, Héctor Arturo Sorption isotherms water activity The fitting abilities of an isotherm equation originally developed by Ferro Fontán et al. (J. Food Sci., 47, 1590-4, 1982) (FF) was compared with the well-known GAB model. For this purpose literature data of 156 food isotherms (comprising 92 different food products) were examined with both models. The results of the evaluation indicated that the FF equation is an accurate tool for the mathematical description of food isotherms. The FF equation represents accurately the sorption isotherm of 92 different food products (proteins, starchy, cereals and oilseeds, meats, vegetables, miscellaneous) in the range of water activity 0.10-0.90 with only 2-4% average error in the predicted moisture content. In fact, the average error for the 156 isotherms examined was only 3.3%. The FF equation only has three parameters that need determining (as has the GAB model); thus it is proposed as an alternative equation to the widely used GAB model. © 1995. Fil:Iglesias, H.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1995 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v28_n3_p317_Iglesias http://hdl.handle.net/20.500.12110/paper_09639969_v28_n3_p317_Iglesias
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Sorption isotherms
water activity
spellingShingle Sorption isotherms
water activity
Iglesias, Héctor Arturo
An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
topic_facet Sorption isotherms
water activity
description The fitting abilities of an isotherm equation originally developed by Ferro Fontán et al. (J. Food Sci., 47, 1590-4, 1982) (FF) was compared with the well-known GAB model. For this purpose literature data of 156 food isotherms (comprising 92 different food products) were examined with both models. The results of the evaluation indicated that the FF equation is an accurate tool for the mathematical description of food isotherms. The FF equation represents accurately the sorption isotherm of 92 different food products (proteins, starchy, cereals and oilseeds, meats, vegetables, miscellaneous) in the range of water activity 0.10-0.90 with only 2-4% average error in the predicted moisture content. In fact, the average error for the 156 isotherms examined was only 3.3%. The FF equation only has three parameters that need determining (as has the GAB model); thus it is proposed as an alternative equation to the widely used GAB model. © 1995.
author Iglesias, Héctor Arturo
author_facet Iglesias, Héctor Arturo
author_sort Iglesias, Héctor Arturo
title An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
title_short An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
title_full An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
title_fullStr An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
title_full_unstemmed An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
title_sort alternative to the guggenheim, anderson and de boer model for the mathematical description of moisture sorption isotherms of foods
publishDate 1995
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v28_n3_p317_Iglesias
http://hdl.handle.net/20.500.12110/paper_09639969_v28_n3_p317_Iglesias
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