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Abstract:

As mentioned in the literature it was found that application of Henderson's equation to moisture sorption data in foods and food components can be used to characterize three “local isotherms”. However, the analysis of 174 sorption isotherms comprising 71 different food products indicates that, in disagreement with a published suggestion, local isotherms cannot be used to give a precise and unequivocal definition of the physical state of water in foods. © 1976, American Chemical Society. All rights reserved.

Registro:

Documento: Artículo
Título:On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
Autor:Iglesias, H.A.; Chirife, J.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Año:1976
Volumen:24
Número:1
Página de inicio:77
Página de fin:79
DOI: http://dx.doi.org/10.1021/jf60203a048
Título revista:Journal of Agricultural and Food Chemistry
Título revista abreviado:J. Agric. Food Chem.
ISSN:00218561
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v24_n1_p77_Iglesias

Referencias:

  • Agrawal, K.K., Clary, B.L., Nelson, G.L., Investigation into the Theories of Desorption Isotherms for Rough Rice and Peanuts. I (1969) American Society of Agricultural Engineers, pp. 69-890. , Paper No
  • Bone, D.P., (1969) Food Prod. Dev., 81
  • Cakebread, S.H., (1973) Confect. Prod., 39, p. 532
  • Henderson, S.M., (1952) Agrie. Eng., 33, p. 29
  • Iglesias, H.A., Chirife, J., (1976), submitted for publication; Kaplow, M., (1970) Food Technol., 24, p. 889
  • Karel, M., (1973) Crit. Rev. Food Technol., 329
  • Karel, M., Aikawa, Y., Proctor, B.E., (1955) Mod. Packag., 29, p. 153
  • Labuza, T.P., (1968) Food Technol., 22, p. 15
  • Labuza, T.P., Tannenbaum, S.R., Karel, M., (1970) Food Technol., 24, p. 543
  • Loncin, M., Basic Principles of Moisture Equilibria (1973), Report, Universitat Karlsruhe, Lebensmittelverfahrenstechnik; Nellist, E., Hughes, M., (1973) Seed Sci. Technol, 1, p. 613
  • Rockland, L.B., (1957) Food Res., 22, p. 604
  • Rockland, L.B., (1969) Food Technol., 23, p. 1241

Citas:

---------- APA ----------
Iglesias, H.A. & Chirife, J. (1976) . On the Local Isotherm Concept and Modes of Moisture Binding in Food Products. Journal of Agricultural and Food Chemistry, 24(1), 77-79.
http://dx.doi.org/10.1021/jf60203a048
---------- CHICAGO ----------
Iglesias, H.A., Chirife, J. "On the Local Isotherm Concept and Modes of Moisture Binding in Food Products" . Journal of Agricultural and Food Chemistry 24, no. 1 (1976) : 77-79.
http://dx.doi.org/10.1021/jf60203a048
---------- MLA ----------
Iglesias, H.A., Chirife, J. "On the Local Isotherm Concept and Modes of Moisture Binding in Food Products" . Journal of Agricultural and Food Chemistry, vol. 24, no. 1, 1976, pp. 77-79.
http://dx.doi.org/10.1021/jf60203a048
---------- VANCOUVER ----------
Iglesias, H.A., Chirife, J. On the Local Isotherm Concept and Modes of Moisture Binding in Food Products. J. Agric. Food Chem. 1976;24(1):77-79.
http://dx.doi.org/10.1021/jf60203a048