Artículo
IGLESIAS, H.A.; BOQUET, R.; CHIRIFE, J. "ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION" (1977) Journal of Food Science. 42(5):1387-1389
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Abstract:
It is shown that the conventional (or unweighed) least squares method must not be used to evaluate the B.E.T. constants, Xm and C, when using a rearranged linear B.E.T. plot recently suggested in the literature. This is illustrated using literature data on water sorption in several foods. In this case a semi‐weighted (or weighted) least squares analysis becomes necessary. It is also shown that the unweighted least squares analysis should not be applied even to the familiar linear B.E.T. plot. In this particular case, however, and because of a fortuitous coincidence, this procedure leads to not significant differences — at least in food research — in the numerical values. Copyright © 1977, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION |
| Autor: | IGLESIAS, H.A.; BOQUET, R.; CHIRIFE, J. |
| Filiación: | Dept. de Industries, Dept. de Fihca, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina |
| Año: | 1977 |
| Volumen: | 42 |
| Número: | 5 |
| Página de inicio: | 1387 |
| Página de fin: | 1389 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1977.tb14505.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_v42_n5_p1387_IGLESIAS |
Referencias:
- Cawie, M., Lee, T.C., Salomon, M., Chichester, C.O., A rearranged BET plot for a more direct estimation of BET constants (1976) J. Food Sci., 41, p. 448
- Iglesias, H.A., Chirife, J., BET monolayer values in dehydrated foods and food components (1976) Lebensm. Wiss. u. Technol., 9, p. 107
- Iglesias, H.A., Chirife, J., Isosteric heats of water vapour sorption on dehydrated foods (1976) Part 2. Hysteresis and heat of sorption—Comparison with BET theory. Lebensm. Wiss. u. Technol., 9, p. 123
Citas:
---------- APA ----------
IGLESIAS, H.A., BOQUET, R. & CHIRIFE, J. (1977) . ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION. Journal of Food Science, 42(5), 1387-1389.http://dx.doi.org/10.1111/j.1365-2621.1977.tb14505.x
---------- CHICAGO ----------
IGLESIAS, H.A., BOQUET, R., CHIRIFE, J. "ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION" . Journal of Food Science 42, no. 5 (1977) : 1387-1389.http://dx.doi.org/10.1111/j.1365-2621.1977.tb14505.x
---------- MLA ----------
IGLESIAS, H.A., BOQUET, R., CHIRIFE, J. "ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION" . Journal of Food Science, vol. 42, no. 5, 1977, pp. 1387-1389.http://dx.doi.org/10.1111/j.1365-2621.1977.tb14505.x
---------- VANCOUVER ----------
IGLESIAS, H.A., BOQUET, R., CHIRIFE, J. ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION. J. Food. Sci. 1977;42(5):1387-1389.http://dx.doi.org/10.1111/j.1365-2621.1977.tb14505.x
