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Abstract:

A multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed. A comparison was made between Halsey's equation and Henderson's classical one. Literature data for 220 food isotherms, comprising 69 different materials, were utilized to compare both equations. It was found that in most cases Halsey's equation has a better fit than Henderson's. Copyright © 1976, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS
Autor:IGLESIAS, H.A.; CHIRIFE, J.
Filiación:Departamento de Industrias, Facoltad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Año:1976
Volumen:41
Número:5
Página de inicio:984
Página de fin:992
DOI: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14373.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v41_n5_p984_IGLESIAS

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Citas:

---------- APA ----------
IGLESIAS, H.A. & CHIRIFE, J. (1976) . A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS. Journal of Food Science, 41(5), 984-992.
http://dx.doi.org/10.1111/j.1365-2621.1976.tb14373.x
---------- CHICAGO ----------
IGLESIAS, H.A., CHIRIFE, J. "A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS" . Journal of Food Science 41, no. 5 (1976) : 984-992.
http://dx.doi.org/10.1111/j.1365-2621.1976.tb14373.x
---------- MLA ----------
IGLESIAS, H.A., CHIRIFE, J. "A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS" . Journal of Food Science, vol. 41, no. 5, 1976, pp. 984-992.
http://dx.doi.org/10.1111/j.1365-2621.1976.tb14373.x
---------- VANCOUVER ----------
IGLESIAS, H.A., CHIRIFE, J. A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS. J. Food. Sci. 1976;41(5):984-992.
http://dx.doi.org/10.1111/j.1365-2621.1976.tb14373.x