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Abstract:

This work reports that the parameter k (factor correcting the properties of the multilayer) in the GAB sorption equation varies from nearly unity to as low as 0·56 for a large variety of food constituents and related materials. Values of k for proteins fall in a relatively narrow range of 0·82-0·88 (average 0·84±0·03 SD), while for starchy materials they fall in the range 0·70-0·77 (average 0·74±0·03 SD). © 1992.

Registro:

Documento: Artículo
Título:Some features of the parameter k of the GAB equation as applied to sorption isotherms of selected food materials
Autor:Chirife, J.; Timmermann, E.O.; Iglesias, H.A.; Boquet, R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Departamento de Química Inorgánica (Analítica y Química Física), Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Palabras clave:Proteins; Food Constituents; Guggenheim-Anderson-De Boer (GAB) Sorption Equation; Food Products
Año:1992
Volumen:15
Número:1
Página de inicio:75
Página de fin:82
DOI: http://dx.doi.org/10.1016/0260-8774(92)90041-4
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v15_n1_p75_Chirife

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Citas:

---------- APA ----------
Chirife, J., Timmermann, E.O., Iglesias, H.A. & Boquet, R. (1992) . Some features of the parameter k of the GAB equation as applied to sorption isotherms of selected food materials. Journal of Food Engineering, 15(1), 75-82.
http://dx.doi.org/10.1016/0260-8774(92)90041-4
---------- CHICAGO ----------
Chirife, J., Timmermann, E.O., Iglesias, H.A., Boquet, R. "Some features of the parameter k of the GAB equation as applied to sorption isotherms of selected food materials" . Journal of Food Engineering 15, no. 1 (1992) : 75-82.
http://dx.doi.org/10.1016/0260-8774(92)90041-4
---------- MLA ----------
Chirife, J., Timmermann, E.O., Iglesias, H.A., Boquet, R. "Some features of the parameter k of the GAB equation as applied to sorption isotherms of selected food materials" . Journal of Food Engineering, vol. 15, no. 1, 1992, pp. 75-82.
http://dx.doi.org/10.1016/0260-8774(92)90041-4
---------- VANCOUVER ----------
Chirife, J., Timmermann, E.O., Iglesias, H.A., Boquet, R. Some features of the parameter k of the GAB equation as applied to sorption isotherms of selected food materials. J Food Eng. 1992;15(1):75-82.
http://dx.doi.org/10.1016/0260-8774(92)90041-4