SOME FEATURES OF THE PARAMETER-K OF THE GAB EQUATION AS APPLIED TO SORPTION ISOTHERMS OF SELECTED FOOD MATERIALS

被引：67

作者：

CHIRIFE, J ^{[1
]}

TIMMERMANN, EO ^{[1
]}

IGLESIAS, HA ^{[1
]}

BOQUET, R ^{[1
]}

机构：

[1] UNIV BUENOS AIRES, FAC CIENCIAS EXACTAS & NAT, DEPT QUIM INORGAN ANALIT & QUIM FIS, RA-1428 BUENOS AIRES, ARGENTINA

来源：

JOURNAL OF FOOD ENGINEERING | 1992年 / 15卷 / 01期

关键词：

D O I：

10.1016/0260-8774(92)90041-4

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This work reports that the parameter k (factor correcting the properties of the multilayer) in the GAB sorption equation varies from nearly unity to as low as 0.56 for a large variety of food constituents and related materials. Values of k for proteins fall in a relatively narrow range of 0.82-0.88 (average 0.84 +/- 0.03 SD), while for starchy materials they fall in the range 0.70-0.77 (average 0.74 +/- 0.03 SD).

引用

页码：75 / 82

页数：8

共 25 条

[1] WATER BINDING IN WHEY PROTEIN CONCENTRATES [J].