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Abstract:

Values of the isotherm factor, ∂w/∂X)T, for various dried foods (apple, beef, cod, carrots, fennel, peas, pekanut, potatoes and trout) were calculated and reported as a function of moisture content. The effect of sorption hysteresis on the isotherm factor was also calculated for some foods. It is hoped that these data may be useful for adequately interpreting experimental results on rates of moisture sorption and desorption in dried foods. Copyright © 1978, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
Autor:VIOLLAZ, P.; CHIRIFE, J.; IGLESIAS, H.A.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas Y, Naturales Universidad de Buenos Aires, Ciudad Universitaria, Núñez, Buenos Aires, Argentina
Año:1978
Volumen:43
Número:2
Página de inicio:606
Página de fin:608
DOI: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02364.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_v43_n2_p606_VIOLLAZ

Referencias:

  • Bluestein, P.M., Labuza, T.P., Kinetics of water vapor sorption in a model freeze dried food (1972) AIChE Journal, 18, p. 706
  • Halsey, G., Physical adsorption on nonuniform surfaces (1948) J. Chem. Physics, 16, p. 931
  • Iglesias, H.P., Chirife, J., Lombardi, J.L., An equation for correlating equilibrium moisture content in foods (1975) J. Food Technol, 10, p. 289
  • Iglesias, H.A., Chirife, J., A model for describing the water sorption behavior of foods (1976) Journal of Food Science, 41, p. 984
  • Karel, M., (1974) Fundamentals of Dehydration of Foods, , Spicer A., Applied Sci. Publishers Ltd., London
  • King, C.J., Rates of moisture sorption and desorption in porous, dried foodstuffs (1968) Food Technol., 22, p. 509
  • Labuza, T.P., Sorption phenomena in foods (1968) Food Technol., 22, p. 263
  • Van Arsdel, W.B., (1963) Food Dehydration. 1. Principles, , Avi Publishing Co., Westport. CT

Citas:

---------- APA ----------
VIOLLAZ, P., CHIRIFE, J. & IGLESIAS, H.A. (1978) . SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT. Journal of Food Science, 43(2), 606-608.
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02364.x
---------- CHICAGO ----------
VIOLLAZ, P., CHIRIFE, J., IGLESIAS, H.A. "SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT" . Journal of Food Science 43, no. 2 (1978) : 606-608.
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02364.x
---------- MLA ----------
VIOLLAZ, P., CHIRIFE, J., IGLESIAS, H.A. "SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT" . Journal of Food Science, vol. 43, no. 2, 1978, pp. 606-608.
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02364.x
---------- VANCOUVER ----------
VIOLLAZ, P., CHIRIFE, J., IGLESIAS, H.A. SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT. J. Food. Sci. 1978;43(2):606-608.
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02364.x