Journal of Food Science · 1976 · 90 citations · 21 references
Natural SciencesChemical EngineeringFood SciencePhysical ChemistrySurface ChemistrySurface ScienceAdsorption At InterfacesAdsorption ProcessesMoisture SorptionSurface AdsorptionSurface PhysicsWater In FoodsAdsorption IsothermsAdsorption KineticsIsothermsPhysical AdsorptionSorptionSorption IsothermsSorption ProcessesWater Sorption Isotherms
ABSTRACT A multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed. A comparison was made between Halsey's equation and Henderson's classical one. Literature data for 220 food isotherms, comprising 69 different materials, were utilized to compare both equations. It was found that in most cases Halsey's equation has a better fit than Henderson's.
21
Physical Adsorption on Non-Uniform Surfaces
G. D. Halsey · The Journal of Chemical Physics · 1948 · 1.5K citations · Full text
T.HEODORE P. LABUZA · Food technology · 1968 · 429 citations