Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models
The objective of the present study is to evaluate the capacity of four published three‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and relating to fruits, meats, milk products, proteins, starchy foods and v...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v14_n5_p527_BOQUET |
| Aporte de: |
| id |
todo:paper_09505423_v14_n5_p527_BOQUET |
|---|---|
| record_format |
dspace |
| spelling |
todo:paper_09505423_v14_n5_p527_BOQUET2023-10-03T15:50:07Z Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models BOQUET, R. CHIRIFE, J. IGLESIAS, H.A. The objective of the present study is to evaluate the capacity of four published three‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and relating to fruits, meats, milk products, proteins, starchy foods and vegetables were used to evaluate the fitting abilities of the various equations. The equations studied were: B.E.T. modified – Brunauer (1945), Chen (1971), Young & Nelson (1967) and Hailwood & Horrobin (1946). Copyright © 1979, Wiley Blackwell. All rights reserved Fil:IGLESIAS, H.A. 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_09505423_v14_n5_p527_BOQUET |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
The objective of the present study is to evaluate the capacity of four published three‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and relating to fruits, meats, milk products, proteins, starchy foods and vegetables were used to evaluate the fitting abilities of the various equations. The equations studied were: B.E.T. modified – Brunauer (1945), Chen (1971), Young & Nelson (1967) and Hailwood & Horrobin (1946). Copyright © 1979, Wiley Blackwell. All rights reserved |
| format |
JOUR |
| author |
BOQUET, R. CHIRIFE, J. IGLESIAS, H.A. |
| spellingShingle |
BOQUET, R. CHIRIFE, J. IGLESIAS, H.A. Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models |
| author_facet |
BOQUET, R. CHIRIFE, J. IGLESIAS, H.A. |
| author_sort |
BOQUET, R. |
| title |
Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models |
| title_short |
Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models |
| title_full |
Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models |
| title_fullStr |
Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models |
| title_full_unstemmed |
Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models |
| title_sort |
equations for fitting water sorption isotherms of foods. iii. evaluation of various three‐parameter models |
| url |
http://hdl.handle.net/20.500.12110/paper_09505423_v14_n5_p527_BOQUET |
| work_keys_str_mv |
AT boquetr equationsforfittingwatersorptionisothermsoffoodsiiievaluationofvariousthreeparametermodels AT chirifej equationsforfittingwatersorptionisothermsoffoodsiiievaluationofvariousthreeparametermodels AT iglesiasha equationsforfittingwatersorptionisothermsoffoodsiiievaluationofvariousthreeparametermodels |
| _version_ |
1807317213062889472 |