MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS MODELOS DE ISOTERMAS DE SORCION PARA ALIMENTOS: USOS Y LIMITACIONES
Moisture sorption isotherms describe the relationship between moisture content and water activity in food. This work presents basic concepts related to the sorption thermodynamics of water, the classification of isotherms, ''uses and limitations of the models'', and measurement o...
Enregistré dans:
| Auteurs principaux: | , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Universidad de Antioquia
2011
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/3bf84d151b084dea8816ace0acf0ee35 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|