MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS

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 of sorption isotherms f...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Ricardo D. ANDRADE P., Roberto LEMUS M., Carmen E. PÉREZ C.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2011
Materias:	Isotherm mathematical model food processing drying diffusivity. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/b4d76a8cb0a84d6faed3c5ed8a0e82a0
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:b4d76a8cb0a84d6faed3c5ed8a0e82a0
record_format	dspace
spelling	oai:doaj.org-article:b4d76a8cb0a84d6faed3c5ed8a0e82a02021-11-19T04:13:06ZMODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS0121-40042145-2660https://doaj.org/article/b4d76a8cb0a84d6faed3c5ed8a0e82a02011-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/10682https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Moisture 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 of sorption isotherms for food materials. The most commonly used models in food are Brunauer-Emmett-Teller and Guggenheim-Anderson-de Boer. The success of the Brunauer-Emmett-Teller model is rather qualitative, considering that almost all cases are linear only in a limited rank of water activity from 0.05 to 0.45, as its main applicability is the estimation of surface areas. And, the use of the Guggenheim-Anderson-de Boer model is generalized by its theoretical bases, mathematical simplicity, and ease to interpret; but it is not frequently used when the water activity greater than 0.93.Ricardo D. ANDRADE P.Roberto LEMUS M.Carmen E. PÉREZ C.Universidad de AntioquiaarticleIsothermmathematical modelfood processingdryingdiffusivity.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 18, Iss 3 (2011)
institution	DOAJ
collection	DOAJ
language	EN
topic	Isotherm mathematical model food processing drying diffusivity. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Isotherm mathematical model food processing drying diffusivity. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Ricardo D. ANDRADE P. Roberto LEMUS M. Carmen E. PÉREZ C. MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS
description	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 of sorption isotherms for food materials. The most commonly used models in food are Brunauer-Emmett-Teller and Guggenheim-Anderson-de Boer. The success of the Brunauer-Emmett-Teller model is rather qualitative, considering that almost all cases are linear only in a limited rank of water activity from 0.05 to 0.45, as its main applicability is the estimation of surface areas. And, the use of the Guggenheim-Anderson-de Boer model is generalized by its theoretical bases, mathematical simplicity, and ease to interpret; but it is not frequently used when the water activity greater than 0.93.
format	article
author	Ricardo D. ANDRADE P. Roberto LEMUS M. Carmen E. PÉREZ C.
author_facet	Ricardo D. ANDRADE P. Roberto LEMUS M. Carmen E. PÉREZ C.
author_sort	Ricardo D. ANDRADE P.
title	MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS
title_short	MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS
title_full	MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS
title_fullStr	MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS
title_full_unstemmed	MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS
title_sort	models of sorption isotherms for food: uses and limitations
publisher	Universidad de Antioquia
publishDate	2011
url	https://doaj.org/article/b4d76a8cb0a84d6faed3c5ed8a0e82a0
work_keys_str_mv	AT ricardodandradep modelsofsorptionisothermsforfoodusesandlimitations AT robertolemusm modelsofsorptionisothermsforfoodusesandlimitations AT carmeneperezc modelsofsorptionisothermsforfoodusesandlimitations
_version_	1718420515291398144

MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS

Ejemplares similares