Navegar

Colección

Datos Estadísticas

Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The fitting abilities of an isotherm equation originally developed by Ferro Fontán et al. (J. Food Sci., 47, 1590-4, 1982) (FF) was compared with the well-known GAB model. For this purpose literature data of 156 food isotherms (comprising 92 different food products) were examined with both models. The results of the evaluation indicated that the FF equation is an accurate tool for the mathematical description of food isotherms. The FF equation represents accurately the sorption isotherm of 92 different food products (proteins, starchy, cereals and oilseeds, meats, vegetables, miscellaneous) in the range of water activity 0.10-0.90 with only 2-4% average error in the predicted moisture content. In fact, the average error for the 156 isotherms examined was only 3.3%. The FF equation only has three parameters that need determining (as has the GAB model); thus it is proposed as an alternative equation to the widely used GAB model. © 1995.

Registro:

Documento: Artículo
Título:An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods
Autor:Iglesias, H.A.; Chirife, J.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Palabras clave:Sorption isotherms; water activity
Año:1995
Volumen:28
Número:3
Página de inicio:317
Página de fin:321
DOI: http://dx.doi.org/10.1016/0963-9969(94)00002-P
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v28_n3_p317_Iglesias

Referencias:

  • Bandyopadhyay, Weisser, Loncin, Water adsorption isotherms of foods at high temperatures (1980) Lebensm. Wiss. u. Technologie, 13, pp. 182-185
  • Bizot, Using the GAB model to construct sorption isotherms (1983) Physical Properties for Foods, pp. 43-54. , R. Jowit et al., Applied Science, London
  • Boquet, Chirife, Iglesias, Equations for fitting water sorption isotherms of foods Part 2 Evaluation of various two-parameter models (1978) International Journal of Food Science & Technology, 13, pp. 319-323
  • Boquet, Chirife, Iglesias, Equations for fitting water sorption isotherms of foods Part 3 Evaluation of various three-parameter models (1979) International Journal of Food Science & Technology, 14, pp. 527-532
  • Boquet, Chirife, Iglesias, On the equivalence of isotherm equations (1980) J. Food Technol., 15, pp. 344-348
  • Bull, Adsorption of water vapor by proteins (1944) J. Amer. Chem. Soc., 66, pp. 1499-1504
  • Ferro Fontàn, Chirife, Sancho, Iglesias, Analysis of a model for water sorption phenomena in foods (1982) Journal of Food Science, 47, pp. 1590-1594
  • Haliwood, Horrobin, Absorption of water by polymers analysis in terms of a simple model (1946) Transactions of the Faraday Society, 42 B, pp. 84-89
  • Iglesias, Chirife, (1982) Handbook of Food Isotherms, , Academic Press, New York
  • Maroulis, Tsami, Marinos-Kouris, Saravacos, Application of the GAB model to sorption isotherms of fruits (1988) J. Food Engng., 7, pp. 63-78
  • Mathlouthi, Conry, Jaillant, Maitenaz, Water vapor sorption of gruyere cheese (1980) Lebensm. Wiss. u. Technologie, 13, pp. 264-268
  • Mazza, Thermodynamic considerations of water vapor sorption by horseradish roots (1980) Lebensm. Wiss. u. Technologie, 13, pp. 13-37
  • van den Berg, Vapour sorption equilibria and other water-starch interactions; a physico-chemical approach (1981) Doctoral Thesis, , Agricultural University, Wageningen, The Netherlands
  • Weisser, Influence of temperature on sorption equilibria (1985) Properties of Water in Foods, pp. 95-118. , D. Simatis, J.L. Multon, Martinus Nijhoff Publishers, Dordrecht, The Netherlands
  • Wolf, Spiess, Jung, (1973) Wasserdampfsorptionsisotherm von Lebensmitteln', , Fachgemeinschaft Allgemeine Lufttechnik im VDMA, Frankfurt, Helf 18
  • Wolf, Spiess, Jung, Standardization of isotherm measurements (COST-Project 90 and 90 bis) (1985) Properties of Water of Foods, pp. 661-677. , D. Simatos, J.L. Multon, Martinus Nijhoff, Dordrecht

Citas:

---------- APA ----------
Iglesias, H.A. & Chirife, J. (1995) . An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods. Food Research International, 28(3), 317-321.
http://dx.doi.org/10.1016/0963-9969(94)00002-P
---------- CHICAGO ----------
Iglesias, H.A., Chirife, J. "An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods" . Food Research International 28, no. 3 (1995) : 317-321.
http://dx.doi.org/10.1016/0963-9969(94)00002-P
---------- MLA ----------
Iglesias, H.A., Chirife, J. "An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods" . Food Research International, vol. 28, no. 3, 1995, pp. 317-321.
http://dx.doi.org/10.1016/0963-9969(94)00002-P
---------- VANCOUVER ----------
Iglesias, H.A., Chirife, J. An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods. Food Res. Int. 1995;28(3):317-321.
http://dx.doi.org/10.1016/0963-9969(94)00002-P