Technical note: The calculation of the heat of water sorption in foods on the basis of B.E.T. theory
- 1 February 1986
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 21 (1) , 103-107
- https://doi.org/10.1111/j.1365-2621.1986.tb01936.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Technical note: Correlation of BET monolayer moisture content in foods with temperatureInternational Journal of Food Science & Technology, 1984
- Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theoryInternational Journal of Food Science & Technology, 1984
- Moisture Equilibrium in Apples at Several Temperatures: Experimental Data and Theoretical ConsiderationsJournal of Food Science, 1982
- Gel–water relationships in hydrophilic polymers: Thermodynamics of sorption of water vaporJournal of Applied Polymer Science, 1968
- Pectic substances—water. II. Thermodynamics of water vapor sorptionJournal of Polymer Science, 1957