Model analysis of sorption isotherms

dc.contributor.author	Yanniotis, S	en
dc.contributor.author	Blahovec, J	en
dc.date.accessioned	2014-06-06T06:49:28Z
dc.date.available	2014-06-06T06:49:28Z
dc.date.issued	2009	en
dc.identifier.issn	00236438	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.lwt.2009.05.010	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4614
dc.subject	Adsorption	en
dc.subject	Classification	en
dc.subject	Desorption	en
dc.subject	Langmuir	en
dc.subject	Sorption isotherm	en
dc.subject	Sorption mechanism	en
dc.subject	Sorption models	en
dc.subject	Water activity	en
dc.subject.other	Classification	en
dc.subject.other	Langmuir	en
dc.subject.other	Sorption isotherm	en
dc.subject.other	Sorption mechanism	en
dc.subject.other	Sorption models	en
dc.subject.other	Water activity	en
dc.subject.other	Adsorption	en
dc.subject.other	Adsorption isotherms	en
dc.subject.other	Atmospheric temperature	en
dc.subject.other	Dairy products	en
dc.subject.other	Desorption	en
dc.subject.other	Fruits	en
dc.subject.other	Water analysis	en
dc.subject.other	Dewatering	en
dc.subject.other	Solanum tuberosum	en
dc.title	Model analysis of sorption isotherms	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.lwt.2009.05.010	en
heal.publicationDate	2009	en
heal.abstract	The equation developed by Blahovec and Yanniotis, which is based on surface adsorption and solution water, was applied for fitting experimental sorption data for starchy and high protein foods, fruits and vegetables, nuts, legumes, and seeds. Analysis of sorption isotherms shows that surface adsorption is more important than solution water in the isotherms for cereals, potatoes, legumes and seeds, while in vegetables, fruits, meat, milk products and some nuts solution water is more important. The ratio of solution water to surface adsorption increases as water activity increases, it is higher for the adsorption isotherm than the desorption isotherm at any water activity value and decreases as temperature increases. © 2009 Elsevier Ltd. All rights reserved.	en
heal.journalName	LWT - Food Science and Technology	en
dc.identifier.issue	10	en
dc.identifier.volume	42	en
dc.identifier.doi	10.1016/j.lwt.2009.05.010	en
dc.identifier.spage	1688	en
dc.identifier.epage	1695	en