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Volumn 6, Issue 3, 2003, Pages 557-563

Errors in Static Desiccator Method of Water Sorption Isotherms Estimation

Author keywords

Adsorption; Desorption; Gravimetric method; Sorption isotherms; Static desiccator method; Water activity

Indexed keywords

ADSORPTION; ERRORS; ISOTHERMS; STANDARDIZATION; THERMAL EFFECTS; WATER ABSORPTION;

EID: 0242333298     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120021335     Document Type: Article
Times cited : (17)

References (7)
  • 1
    • 0001908460 scopus 로고
    • The need for, and practical applications of, Sorption data
    • Jowitt, R., Escher, F., Hallström, B., Meffert, H.F.T., Spiess, W.E.L., Vos, G. Eds.; Applied Science Publ: London
    • Gal, S. The need for, and practical applications of, Sorption data. In Physical Properties of Foods; Jowitt, R., Escher, F., Hallström, B., Meffert, H.F.T., Spiess, W.E.L., Vos, G. Eds.; Applied Science Publ: London, 1983; 13-24.
    • (1983) Physical Properties of Foods , pp. 13-24
    • Gal, S.1
  • 2
    • 0003028031 scopus 로고
    • Thermodynamic properties of foods in dehydration
    • Rao, M.A., Rizvi, S.S.H., Eds.; Marcel Dekker: New York
    • Rizvi, S.S.H. Thermodynamic properties of foods in dehydration. In Engineering Properties of Foods; Rao, M.A., Rizvi, S.S.H., Eds.; Marcel Dekker: New York, 1986; 133-214.
    • (1986) Engineering Properties of Foods , pp. 133-214
    • Rizvi, S.S.H.1
  • 4
    • 84985268956 scopus 로고
    • Effect of temperature on the moisture isotherms and water activity shift of two dehydrated foods
    • Labuza, T.P.; Kaanane, A.; Chen, J.Y. Effect of temperature on the moisture isotherms and water activity shift of two dehydrated foods. J. Food Sci. 1985, 50, 385-391.
    • (1985) J. Food Sci. , vol.50 , pp. 385-391
    • Labuza, T.P.1    Kaanane, A.2    Chen, J.Y.3
  • 5
    • 84985200412 scopus 로고
    • Moisture transfer properties of dry and semi moist foods
    • Lomauro, C.J.; Bakshi, A.S.; Labuza, T.P. Moisture transfer properties of dry and semi moist foods. J. Food Sci. 1985, 50, 397-400.
    • (1985) J. Food Sci. , vol.50 , pp. 397-400
    • Lomauro, C.J.1    Bakshi, A.S.2    Labuza, T.P.3
  • 6
    • 0035499517 scopus 로고    scopus 로고
    • Comparisons of the use of desiccators with or without vacuum for water sorption and glass transition studies
    • Laaksonen, T.J.; Roos, V.H.; Labuza, T.P. Comparisons of the use of desiccators with or without vacuum for water sorption and glass transition studies. Int. J. Food Prop. 2002, 4, 545-563.
    • (2002) Int. J. Food Prop. , vol.4 , pp. 545-563
    • Laaksonen, T.J.1    Roos, V.H.2    Labuza, T.P.3
  • 7
    • 0002998194 scopus 로고
    • The results of the COST90 project on water activity
    • Jowitt, R., Escher, F., Hallström, B., Meffert, H.F.T., Spiess, W.E.L., Vos, G., Eds.; Applied Science Publ.: London
    • Spiess, W.E.L.; Wolf, W.R. The results of the COST90 project on water activity. In Physical Properties of Foods; Jowitt, R., Escher, F., Hallström, B., Meffert, H.F.T., Spiess, W.E.L., Vos, G., Eds.; Applied Science Publ.: London, 1983; 65-87.
    • (1983) Physical Properties of Foods , pp. 65-87
    • Spiess, W.E.L.1    Wolf, W.R.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.