applicability of the GAB model to food water sorption isotherms

The fitting ability of the GAB equation has been analysed. It has been shown that the GAB model describes well sigmoidal type isotherms when parameters are kept in the following regions: 0.24 < k less than or equal to 1 and 5.67 less than or equal to c less than or equal to infinity. Outside thes...

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Bibliographic Details
Published inInternational journal of food science & technology Vol. 32; no. 6; pp. 553 - 557
Main Author Lewicki, P.P
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.12.1997
Blackwell Science
Subjects
Biological and medical sciences
Constants
equations
Fittings
food analysis
Food industries
Foods
Fundamental and applied biological sciences. Psychology
General aspects
guggenheim-anderson-de boer equation
Inflection point
Isotherms
Mathematical analysis
Mathematical models
Miscellaneous
monolayer adsorption
Monolayers
Sorption
sorption isotherms
water
Foodstuff
Water sorption
Model matching
Mathematical model
Physicochemical properties
Adsorption isotherm
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Summary:The fitting ability of the GAB equation has been analysed. It has been shown that the GAB model describes well sigmoidal type isotherms when parameters are kept in the following regions: 0.24 < k less than or equal to 1 and 5.67 less than or equal to c less than or equal to infinity. Outside these regions the isotherm is either no longer sigmoidal or the monolayer capacity is estimated with the error larger than +/- 15.5%. Moreover, keeping constants in the above regions fulfils the requirements of the BET model.
Bibliography:ark:/67375/WNG-SQVJPDDB-1
istex:55BA87A071EEA011FE46F31A76F5295E860B3F09
ArticleID:IJFS2131
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ObjectType-Article-1
ObjectType-Feature-2
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.1997.tb02131.x