Artículo
Aguerre, R.J.; Suarez, C.; Viollaz, P.E. "New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods" (1989) LWT - Food Science and Technology. 22(4):192-195
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Abstract:
Two equations derived from a modification of BET theory were evaluated for goodness of fit over 74 experimental food isotherms representing spices, fruits, vegetables, meats, proteins, starchy foods and milk products. About 77% of the isotherms represented principally by starchy foods, proteins meats and spices obeyed to Eqn [1]. Such isotherms when compared to BET equation showed lower sorption capacity than BET at high water activity. On the contrary, 23% of the products formed principally by high-sugar foods, i.e. fruits and some vegetables, whose sorption capacity resulted much higher than BET isotherm for water activities above 0.45 were adequately correlated by Eqn [2]. © 1989 Academic Press Limited.
Registro:
| Documento: | Artículo |
| Título: | New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods |
| Autor: | Aguerre, R.J.; Suarez, C.; Viollaz, P.E. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires (Argentina), Argentina |
| Año: | 1989 |
| Volumen: | 22 |
| Número: | 4 |
| Página de inicio: | 192 |
| Página de fin: | 195 |
| Título revista: | LWT - Food Science and Technology |
| Título revista abreviado: | LWT - Food Sci. Technol. |
| ISSN: | 00236438 |
| CODEN: | LBWTA |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n4_p192_Aguerre |
Citas:
---------- APA ----------
Aguerre, R.J., Suarez, C. & Viollaz, P.E. (1989) . New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods. LWT - Food Science and Technology, 22(4), 192-195.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n4_p192_Aguerre [ ]
---------- CHICAGO ----------
Aguerre, R.J., Suarez, C., Viollaz, P.E. "New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods" . LWT - Food Science and Technology 22, no. 4 (1989) : 192-195.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n4_p192_Aguerre [ ]
---------- MLA ----------
Aguerre, R.J., Suarez, C., Viollaz, P.E. "New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods" . LWT - Food Science and Technology, vol. 22, no. 4, 1989, pp. 192-195.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n4_p192_Aguerre [ ]
---------- VANCOUVER ----------
Aguerre, R.J., Suarez, C., Viollaz, P.E. New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods. LWT - Food Sci. Technol. 1989;22(4):192-195.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n4_p192_Aguerre [ ]
