Statistical analysis of the gab and henderson equations for sorption isotherms of foods.

Drying Technology

Volumn 13, Issue 8-9, 1995, Pages 2141-2152

  Garcia Alvarado, M A ^a   De la Cruz Medina, J ^a   Waliszewski Kubiak, K N ^a   Salgado Cervantes, M A ^a  

^a Depto Ing Química v Bioauímica del lnstituto Tecnológico de Veracruz Mexico ^*  (Mexico)

Author keywords

food sorption isotherms; GAB equation; Henderson equation

Indexed keywords

EID: 0001321511     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373939508917070     Document Type: Note

References (9)

1. Atkinson A.C. and W.G. Hunter. 1968. The design of experiment for parameter estimation. Ttchnomclria 10 (2): 271–289.
2. Hartley, H.O. 1961. The Modified Gauss-Newton Method for the fitting of non-linear regression functions by least squares. Technometrics. 3 (2): 269–280.
3. Igbeka J.C. and J.L. Blaisdell. 1982. Moisture isotherms of processed meat products - bologna. J. Food Technal. 17: 37–48.
4. Labuza, T.P. 1984. “Moisture sorption: Practical aspects of isotherms measurement and use”. American Association of Cereal Chemist. St. Paul. Minnesota.
5. Maroulis Z. B., E. Tsami, D. Marinos-Kouris and G.D. Saravacos. 1988. application of the GAB model to the moisture sorption isotherm for dried fruits. Journal of Food Engineering. 7: 63–78.
6. Reklaitis, G.V., A. Ravindran, K.M. Ragsdell. 1983. “Engineering Optimization”. Wiley.
7. Rockland L.B. and G.F. Stewart. 1981. “Water activity: influences of food quality”. Academic Press. New York.
8. Salgado-Cervantes, M., M.A. Garcia-Alvarado, and K.N. Waliszewski-Kubiac. 1994. Modeling of water activity and enthalpy of water sorption in cassava chips. Drying Technology. 12 (7): 1743–1752.
9. Tsami, E., D. Marinos-Kouris, and Z.B. Maroulis. 1990. Water sorption isotherms of raisins, currantsn, figs, prunes and appricots. J. Food Sci. 55 (6): 1594–1597.