Sorption isotherms in materials of biological origin mathematical and physical approach

Journal of Food Engineering

Volumn 65, Issue 4, 2004, Pages 489-495

  Blahovec, Jiří ^a  

^a CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

B.E.T.; Chung Pfost; G.A.B.; Halsey; Henderson; Isotherm; Oswin; Parameter limits; Point of inflexion; Sorption

Indexed keywords

ATMOSPHERIC HUMIDITY; COMPUTATIONAL METHODS; ISOTHERMS; MOISTURE; SORPTION; THERMODYNAMICS; VAPORS;

BET; PARAMETER LIMITS; POINT OF INFLEXION;

FOOD PRESERVATION;

EID: 2942661629     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.012     Document Type: Article

References (21)

1. Adamson A.W. Physical chemistry of surfaces. 1976;John Wiley and Sons, New York.
2. Brunauer S. The absorption of the gases and vapors I. Physical adsorption. 1943;Princeton University Press, Princeton.
3. Brunauer S., Emmet P.H., Teller E. Adsorption of gases in multimolecular layers. Journal of the American Chemical Society. 60:1938;309-319.
4. Chung D.S., Pfost H.B. Adsorption and desorption of water vapor by cereal grains and their products. Part I. Heat and free energy changes of adsorption and desorption. Transactions of ASAE. 10:1967;549-551. 555.
5. Chung D.S., Pfost H.B. Adsorption and desorption of water vapor by cereal grains and their products. Part II. Hypothesis for explaining the hysteresis effect. Transactions of ASAE. 10:1967;552-555.
6. Chung D.S., Pfost H.B. Adsorption and desorption of water vapor by cereal grains and their products. Part III. Heat and free energy changes of adsorption and desorption. Transactions of ASAE. 10:1967;549-551. 555.
7. Hansen J.R. Hydration of soybean protein. Journal of Agricultural and Food Chemistry. 24:1976;1136-1141.
8. Hansen J.R. Hydration of soybean protein. 2. Effect of isolation method and various other parameters on hydration. Journal of Agricultural and Food Chemistry. 26:1978;301-304.
9. Johnson P-N.T., Brennan J.G. Moisture sorption isotherm characteristics of plantain (Musa, AAB). Journal of Food Engineering. 44:2000;79-84.
10. Karel M. Water activity and food preservation. Karel M., Fennema O.R., Lund D.B. Physical principles of food preservation. Fennema O.R. Principles of food science. Part II:1975;237-263 Marcel Dekker Inc, New York.
11. Khalloufi S., Giasson J., Ratti C. Water activity of freeze dried mushrooms and berries. Canadian Agricultural Engineering. 42:2000;7.1-7.13.
12. Mazza G., Jayas D.S., White N.D.G. Moisture sorption isotherms of flax seed. Transactions of ASAE. 33:1990;1313-1318.
13. Moreira, Vazquez G., Chenlo F. Influence of the temperature on sorption isotherms of Chickpea: Evaluation of isosteric heat of sorption. Electronic Journal of Environmental and Agricultural Food Chemistry. 1(1):2002.
14. Ngoddy P.O., Bakker-Arkema F.W. A generalized theory of sorption phenomena in biological materials. Part I. The isotherm equation. Transactions of ASAE. 13:1970;612-617.
15. Ngoddy P.O., Bakker-Arkema F.W. A generalized theory of sorption phenomena in biological materials. Part II. Adsorption compression on sorbing biological materials - density for sorbed water. Transactions of ASAE. 15:1972;1153-1159.
16. Ngoddy P.O., Bakker-Arkema F.W. A generalized theory of sorption phenomena in biological materials. Part III. A pore size distribution function of the power law type for biological materials. Transactions of ASAE. 15:1972;1160-1164.
17. Sa M.M., Figueiredo A.M., Sereno A.M. Glass transitions and state diagrams fo fresh and processed apple. Thermochimica Acta. 329:1999;31-38.
18. Schär W., Rüegg M. The evaluation of G.A.B. constants from water vapour sorption data. Lebensmittel-Wissenschaft und Technologie. 18:1985;225-229.
19. van den Berg C. Description of water activity of foods for engineering purposes by means of the G.A.B. model of sorption. McKenna B.M. Engineering and foods. vol. 1:1984;311-321 Elsevier, New York.
20. van den Berg C., Bruin S. Water activity and its estimation in food systems: Theoretical aspects. Rockland L.B., Stewards G.F. Water activity. Influence on food quality. 1981;1-61 Academic Press, New York.
21. Yanniotis S., Nikoletopoulos P., Pappas G. Sorption models for dried fruits. Spiess W.E.L., Schubert H. Physical properties and process control. 1989;574-582 Elsevier Applied Science, London.