Artículo

IGLESIAS, H.A.; CHIRIFE, J.; LOMBARDI, J.L. "An equation for correlating equilibrium moisture content in foods" (1975) International Journal of Food Science & Technology. 10(3):289-297
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Abstract:

The object of this study was to show that a multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, can be used to describe reasonably well the water sorption isotherms of a great variety of foods and food components. Apparently, the proposed equation has not been applied to the food area before. Characteristics parameters of the adsorption equation for each of the foods tested were computed and a statistical analysis of its applicability was made. Copyright © 1975, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:An equation for correlating equilibrium moisture content in foods
Autor:IGLESIAS, H.A.; CHIRIFE, J.; LOMBARDI, J.L.
Filiación:Departmento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina
Año:1975
Volumen:10
Número:3
Página de inicio:289
Página de fin:297
DOI: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00032.x
Título revista:International Journal of Food Science & Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v10_n3_p289_IGLESIAS

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Citas:

---------- APA ----------
IGLESIAS, H.A., CHIRIFE, J. & LOMBARDI, J.L. (1975) . An equation for correlating equilibrium moisture content in foods. International Journal of Food Science & Technology, 10(3), 289-297.
http://dx.doi.org/10.1111/j.1365-2621.1975.tb00032.x
---------- CHICAGO ----------
IGLESIAS, H.A., CHIRIFE, J., LOMBARDI, J.L. "An equation for correlating equilibrium moisture content in foods" . International Journal of Food Science & Technology 10, no. 3 (1975) : 289-297.
http://dx.doi.org/10.1111/j.1365-2621.1975.tb00032.x
---------- MLA ----------
IGLESIAS, H.A., CHIRIFE, J., LOMBARDI, J.L. "An equation for correlating equilibrium moisture content in foods" . International Journal of Food Science & Technology, vol. 10, no. 3, 1975, pp. 289-297.
http://dx.doi.org/10.1111/j.1365-2621.1975.tb00032.x
---------- VANCOUVER ----------
IGLESIAS, H.A., CHIRIFE, J., LOMBARDI, J.L. An equation for correlating equilibrium moisture content in foods. Int. J. Food Sci. Technol. 1975;10(3):289-297.
http://dx.doi.org/10.1111/j.1365-2621.1975.tb00032.x