ANALYSIS OF A MODEL FOR WATER SORPTION PHENOMENA IN FOODS

被引:94
作者
FONTAN, CF [1 ]
CHIRIFE, J [1 ]
SANCHO, E [1 ]
IGLESIAS, HA [1 ]
机构
[1] UNIV BUENOS AIRES, FAC CIENCIAS EXACTAS & NAT, DEPT IND, RA-1428 BUENOS AIRES, ARGENTINA
关键词
D O I
10.1111/j.1365-2621.1982.tb04989.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:1590 / 1594
页数:5
相关论文
共 30 条
[1]   HEATS OF ADSORPTION OF WATER VAPOR ON BOVINE SERUM ALBUMIN [J].
AMBERG, CH .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1957, 79 (15) :3980-3984
[3]  
BOQUET R, 1978, J FOOD TECHNOL, V13, P319
[4]  
BOQUET R, 1979, J FOOD TECHNOL, V14, P527, DOI 10.1108/02656719710170747
[5]   Recent developments in the incremental flow formulation for the numerical simulation of metal forming processes [J].
Bonet, J .
ENGINEERING COMPUTATIONS, 1998, 15 (2-3) :345-+
[6]   Polymolecular adsorbed films Part I The adsorption of argon on salt crystals at low temperatures, and the determination of surface fields [J].
Bradley, RS .
JOURNAL OF THE CHEMICAL SOCIETY, 1936, :1467-1474
[7]   Adsorption of water vapor by proteins [J].
Bull, HB .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1944, 66 :1499-1507
[8]  
BUSHUK W, 1957, CEREAL CHEM, V34, P73
[9]  
CHEN CS, 1971, T ASAE, V14, P927, DOI 10.13031/2013.38422
[10]  
CHIRIFE J, 1977, J FOOD TECHNOL, V12, P605