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LWT - Food Science and Technology, ISSN 0023-6438, 2009, Volume 42, Issue 10, pp. 1688 - 1695
The equation developed by Blahovec and Yanniotis, which is based on surface adsorption and solution water, was applied for fitting experimental sorption data... 
Sorption models | Water activity | Adsorption | Sorption mechanism | Langmuir | Classification | Desorption | Sorption isotherm | FOOD SCIENCE & TECHNOLOGY | WATER SORPTION | FOOD-PRODUCTS | EQUILIBRIUM | STARCH | APPLICABILITY | FOODSTUFFS | MOISTURE SORPTION | EQUATION | Legumes | Beans | Mimosaceae | Analysis
Journal Article
REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL, ISSN 1415-4366, 10/2019, Volume 23, Issue 10, pp. 776 - 781
Knowledge of the water sorption phenomenon in Brazil nut seeds will allow proper handling of this product, especially with regard to adequate conditions for... 
SEEDS | FRUITS | AGRICULTURAL ENGINEERING | DESORPTION ISOTHERMS | mathematical modeling | Bertholletia excelsa | moisture content | hysteresis | histerese | modelagem matemática | teor de água
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2009, Volume 91, Issue 1, pp. 72 - 77
A new equation is developed in this paper which is further used to divide sorption isotherms into classes which are connected to surface water effects and/or... 
Sorption | Polynomial | Water | Classification | Isotherm | GAB | Activity | HH equation | Food | TREHALOSE | PROTEIN | FOOD SCIENCE & TECHNOLOGY | WATER SORPTION | DESORPTION ISOTHERMS | ENGINEERING, CHEMICAL | HEAT | EQUILIBRIUM | STARCH | MOISTURE SORPTION | Analysis | Aquatic resources
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2010, Volume 100, Issue 3, pp. 468 - 473
The seeds of , commonly known as , are widely consumed in both Southern and Southeastern Brazil due to their high nutritious value comprised basically by... 
Araucaria angustifolia | Pinhão | Enthalpy–entropy compensation | Starch | Seed | Thermodynamic properties | Sorption isotherms | Enthalpy-entropy compensation | PROTEIN | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | POTATOES | GRANULES | ENGINEERING, CHEMICAL | WATER SORPTION ISOTHERMS | MODELS | MOISTURE SORPTION | Pinhao | Seeds | Adsorption | Isotherms | Enthalpy | Moisture | Entropy | Mathematical models | Starches
Journal Article
Cement and Concrete Research, ISSN 0008-8846, 01/2017, Volume 91, pp. 97 - 105
The paper assesses two research techniques for the determination of moisture sorption isotherms. On the one hand, in the time and labor-intensive traditional... 
SSS method | Autoclaved aerated concrete | Gravimetric method | DVS method | Sorption isotherm | CONSTRUCTION & BUILDING TECHNOLOGY | MATERIALS SCIENCE, MULTIDISCIPLINARY
Journal Article
Water Resources Research, ISSN 0043-1397, 11/2011, Volume 47, Issue 11, pp. W11502 - n/a
A normalized clay‐water isotherm model based on BET theory and describing the sorption and desorption of the bound water in clays, sand‐clay mixtures, and... 
BET | CEC | water retention curve | desorption | sorption | clay | ADSORPTION BRANCH | SURFACE-AREA | ELECTRICAL-PROPERTIES | WATER RESOURCES | NA-SMECTITE | HYDRATION PROPERTIES | OPEN CYLINDRICAL PORES | ENVIRONMENTAL SCIENCES | VAPOR | LAYER CHARGE | MONTMORILLONITE | LIMNOLOGY | CATION-EXCHANGE CAPACITY | Hydrology | Soils | Rocks | Geology | Moisture content | Physical properties | Earth Sciences | Sciences of the Universe | Geomorphology
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 11/2015, Volume 64, Issue 1, pp. 177 - 188
Adsorption and desorption isotherms for whole black peppercorns ( L.) were developed at 22, 30 and 37 °C using standard static gravimetric method. The sorption... 
Desorption | Adsorption | Moisture isotherms | Black peppercorns | Isosteric heat | FOOD SCIENCE & TECHNOLOGY | CHAMBER | EQUILIBRIUM SORPTION | SPICES | TEA | ADSORPTION-ISOTHERMS | STARCH | ISOSTERIC HEATS
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 2009, Volume 76, Issue 2, pp. 305 - 313
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 05/2015, Volume 67, pp. 457 - 465
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 01/2013, Volume 114, Issue 1, pp. 64 - 69
► We extracted and modified starch by acid hydrolysis. ► We used the modified starch as encapsulating agent. ► Moisture adsorption isotherms were determined... 
Microcapsules | Pinhão | Water activity | Hydrolyzed starch | THERMODYNAMIC PROPERTIES | FOOD SCIENCE & TECHNOLOGY | ENCAPSULATION | ENTHALPY-ENTROPY COMPENSATION | SORPTION ISOTHERMS | ENGINEERING, CHEMICAL | HEAT | BETA-CAROTENE | ANTIOXIDANT | EQUILIBRIUM | MICROENCAPSULATION | MOISTURE SORPTION | Pinhao | Hydrolysis | Adsorption | Sorption | Isotherms | Moisture | Mathematical models | Starches | Entropy | Walls
Journal Article