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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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v22_n4_p192_Aguerre |
| Aporte de: |
| Sumario: | 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. |
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