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.

Afficher plus [+]

Mots clés AGROVOC

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

Informations bibliographiques

Publié dans

Journal of food engineering

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

D'autres materias

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

Langue

anglais

Type

Journal Article; Text

Sur AGRIS depuis: 2024-02-28

Format: MODS

Fournisseur de données

Cette notice bibliographique a été fournie par National Agricultural Library

Découvrez la collection de ce fournisseur de données dans AGRIS

Consulter Google Scholar

Si vous remarquez des informations incorrectes dans cette référence bibliographique, veuillez nous contacter à l'adresse [email protected]

FAO AGRIS - Système international des sciences et technologies agricoles

Share

Sorption isotherms in materials of biological origin mathematical and physical approach

2004

Mots clés AGROVOC

Informations bibliographiques