New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods
Two equations derived from a modification of BET theory were evaluated for goodness of fit over 74 experimental food isotherms representing spices, fruits, vegetables, meats, proteins, starchy foods and milk products. About 77% of the isotherms represented principally by starchy foods, proteins meat...
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todo:paper_00236438_v22_n4_p192_Aguerre2023-10-03T14:33:53Z New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods Aguerre, R.J. Suarez, C. Viollaz, P.E. Two equations derived from a modification of BET theory were evaluated for goodness of fit over 74 experimental food isotherms representing spices, fruits, vegetables, meats, proteins, starchy foods and milk products. About 77% of the isotherms represented principally by starchy foods, proteins meats and spices obeyed to Eqn [1]. Such isotherms when compared to BET equation showed lower sorption capacity than BET at high water activity. On the contrary, 23% of the products formed principally by high-sugar foods, i.e. fruits and some vegetables, whose sorption capacity resulted much higher than BET isotherm for water activities above 0.45 were adequately correlated by Eqn [2]. © 1989 Academic Press Limited. Fil:Aguerre, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v22_n4_p192_Aguerre |
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Universidad de Buenos Aires |
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I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
Two equations derived from a modification of BET theory were evaluated for goodness of fit over 74 experimental food isotherms representing spices, fruits, vegetables, meats, proteins, starchy foods and milk products. About 77% of the isotherms represented principally by starchy foods, proteins meats and spices obeyed to Eqn [1]. Such isotherms when compared to BET equation showed lower sorption capacity than BET at high water activity. On the contrary, 23% of the products formed principally by high-sugar foods, i.e. fruits and some vegetables, whose sorption capacity resulted much higher than BET isotherm for water activities above 0.45 were adequately correlated by Eqn [2]. © 1989 Academic Press Limited. |
| format |
JOUR |
| author |
Aguerre, R.J. Suarez, C. Viollaz, P.E. |
| spellingShingle |
Aguerre, R.J. Suarez, C. Viollaz, P.E. New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods |
| author_facet |
Aguerre, R.J. Suarez, C. Viollaz, P.E. |
| author_sort |
Aguerre, R.J. |
| title |
New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods |
| title_short |
New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods |
| title_full |
New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods |
| title_fullStr |
New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods |
| title_full_unstemmed |
New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods |
| title_sort |
new bet type multilayer sorption isotherms. part ii: modelling water sorption in foods |
| url |
http://hdl.handle.net/20.500.12110/paper_00236438_v22_n4_p192_Aguerre |
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1807315386928988160 |