Sorption isotherms in materials of biological origin mathematical and physical approach

Blahovec, J.

Sorption isotherms in materials of biological origin mathematical and physical approach

2004

Blahovec, J.

The parameters of the 'G.A.B.' equation are discussed from mathematical and physical point of view. Clear limits of those parameters are determined. The point of inflexion of the 'G.A.B.' isotherm was also analysed with the conclusion that the 'G.A.B.' isotherm behaves too rigidly to be able to describe complicated sorption cases. The different possibilities of some other isotherms for such a purpose were displayed.

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AGROVOC Keywords

equations food preservation mathematical models relative humidity sorption temperature thermodynamics water activity water content

Bibliographic information

Published in

Journal of food engineering

Volume 65 Issue 4 Pagination 489 - 495 ISSN 0260-8774

Other Subjects

Food composition and quality; Guggenheim-anderson-deboer (g.a.b.) equation; Sorption isotherms; Halsey's equation; Food processing (general); Oswin's equation; Dried foods; Chung and pfost's equation; & teller equation (b.e.t); Brunauer; Emmet; Point of inflexion; Mathematics and statistics; Henderson's equation

Language

English

Type

Journal Article; Text

In AGRIS since: 2024-02-28

Format: MODS

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Sorption isotherms in materials of biological origin mathematical and physical approach

2004

AGROVOC Keywords

Bibliographic information