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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Iglesias, H.A., Chirife, J.
Formato:	JOUR
Materias:	Sorption isotherms water activity
Acceso en línea:	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

Ejemplares similares

An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
por: Iglesias, Héctor Arturo
Publicado: (1995)

Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
por: Vergara, Liliana Edith, et al.
Publicado: (2021)

Study of mathematical models applied to sorption isotherms of Argentinean black bean varieties
por: Castillo, Marcelo Daniel, et al.
Publicado: (2003)

Study of mathematical models applied to sorption isotherms of Argentinean black bean varieties
por: Castillo, M.D., et al.

Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
por: Timmermann, E.O., et al.

Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods
Publicado: (1996)

Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods
por: Elizalde, B.E., et al.

Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
Publicado: (1999)

Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
por: Viollaz, P.E., et al.

Grain sorption equilibria of algarroba flour
por: León, Paula Gabriela Verónica, et al.
Publicado: (2012)

Grain sorption equilibria of algarroba flour
por: Leon, P.G., et al.

Water Sorption of Amaranthus cruentus L. Seeds Modelled by GAB Equation
por: Pagano, A. M., et al.
Publicado: (2003)

Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
Publicado: (2001)

SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
por: VIOLLAZ, P., et al.

Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems
por: Iglesias, H.A., et al.

Some features of the parameter k of the GAB equation as applied to sorption isotherms of selected food materials
por: Chirife, J., et al.

Sorption isotherms of water in nanopores: Relationship between hydropohobicity, adsorption pressure, and hysteresis
por: Gonzalez Solveyra, Estefania, et al.
Publicado: (2014)

Sorption isotherms of water in nanopores: Relationship between hydropohobicity, adsorption pressure, and hysteresis
por: Factorovich, M.H., et al.

Water sorption isotherms of soybean varieties grown in Argentina
por: POLLIO, M.L., et al.

Analysis of the sorptional characteristics of amaranth starch
por: Calzetta Resio, Andrea Nilda, et al.
Publicado: (1999)

Analysis of the sorptional characteristics of amaranth starch
por: Calzetta Resio, A., et al.

Sorption of fluoride by quartz sand: batch tests
por: Usunoff, Eduardo, et al.
Publicado: (2009)

Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems
por: Iglesias, Héctor Arturo, et al.
Publicado: (2000)

Some features of the parameter k of the GAB equation as applied to sorption isotherms of selected food materials
por: Timmermann, Ernesto O., et al.
Publicado: (1992)

SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
por: Iglesias, Héctor Arturo
Publicado: (1978)

Adsorption isotherm of amorphous trehalose
por: Iglesias, H.A., et al.

Water sorption isotherms of soybean varieties grown in Argentina
por: Pollio, María Lucía, et al.
Publicado: (1987)

Evaluation of sorption isotherms in snacks with pregelatinized cassava
por: Cazzaniga, Amanda, et al.
Publicado: (2022)

Proton mobility for the description of dynamic aspects of freeze-dried fruits
por: Agudelo Laverde, Lina Marcela, et al.
Publicado: (2014)

Proton mobility for the description of dynamic aspects of freeze-dried fruits
por: Agudelo-Laverde, L.M., et al.

Multilayer adsorption on fractal surfaces: Effect of the adsorbate-adsorbate interactions on the sorptional equilibrium
por: Aguerre, Roberto Jorge, et al.
Publicado: (1999)

Multilayer adsorption on fractal surfaces: Effect of the adsorbate-adsorbate interactions on the sorptional equilibrium
por: Aguerre, R.J., et al.

The physical state of water sorbed at high activities in starch in terms of the GAB sorption equation
por: Timmermann, E.O., et al.

Prediction of the effect of temperature on water sorption isotherms of food material
por: IGLESIAS, H.A., et al.

Adsorption isotherm of amorphous trehalose
por: Iglesias, Héctor Arturo, et al.
Publicado: (1997)

Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
por: Bianco, Ana María, et al.
Publicado: (2001)

Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
por: Bianco, A.M., et al.

Physical characterization and fluidization design parameters of wheat germ
por: Gili, Renato, et al.
Publicado: (2017)

Temperature Dependence of Water Sorption Isotherms of Some Foods
por: Iglesias, H.A., et al.

On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
por: Iglesias, H.A., et al.