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  • 1
    Electronic Resource
    Electronic Resource
    Raoults Law, aw, Moisture Availability … (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09148.x
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  • 2
    Electronic Resource
    Electronic Resource
    A Monolayer Equation for Use in Sorption Studies (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: It has been indicated that because of the assumption that E2= EL used in its derivation the B.E.T. infinite layer equation cannot describe adsorption beyond the first adsorbed layer. A simplification of the three constant B.E.T. equation provides a new monolayer equation which agrees more with the above assumption from which the Langmuir equation is shown to arise as a special case at low pressures. The monolayer capacity predicted by the new monolayer equation appears to maintain a more stable product than is possible with the classical B.E.T. infinite layer equation. The use of the new equation in sorption studies is recommended.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11095.x
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  • 3
    Electronic Resource
    Electronic Resource
    Raoult's Law, Water Activity and Moisture Availability in Solutions (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A rationalization of Raoult's law has led to the conclusion that water activity (aw) is a joint solution property of vapor pressure, solute and solvent concentrations. It is shown from this that aw is not a measure of the absolute value of the mole fraction of water as indicated by Raoult's law but a measure of only a fraction of the mole fraction of water remaining free in solution available and unbound to solute molecules. The law is shown to overestimate this water activity (aw) at all dilutions by an amount equal to the product of the mole fraction of solute and the lowered relative vapor pressure the solute generates in solution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10812.x
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  • 4
    Electronic Resource
    Electronic Resource
    A REARRANGED B.E.T. PLOT FOR A MORE DIRECT ESTIMATION OF B.E.T. CONSTANTS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The basic equation of Brunauer, Emmett and Teller for calculating the amount of water sufficient for a unimolecular layer of moisture, on which food stability depends, was rearranged to give a more direct estimation of monolayer moisture content and the constant related to heat of adsorption.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00639.x
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  • 5
    Electronic Resource
    Electronic Resource
    A Corrected Ross Equation (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A simple method for integrating and extending the binary form of the Gibbs-Duhem equation for routine application in food technology is given. The integrated equation was used to show that considerable solute-solute interaction occurs in mixed solutions which, when corrected for in the Ross equation, results in a revised equation whose predictions of the aw of mixed solutions more closely agree with measured values. The revised equation indicates that one can obtain accurate estimates of the aw of a mixed solution by combining estimated water activities with estimated interactions based on the number and concentrations of the solution components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10496.x
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  • 6
    Electronic Resource
    Electronic Resource
    A new model equation for predicting safe storage moisture levels for optimum stability of dehydrated foods (1970)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 5 (1970), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A new model equation for drawing up water sorption isotherms, applicable over a wide range of water activity, has been suggested from which safe moisture levels for dehydrated food storage may be easily calculated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01571.x
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  • 7
    Electronic Resource
    Electronic Resource
    Letter to the Editor (1987)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 22 (1987), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb00525.x
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  • 8
    Electronic Resource
    Electronic Resource
    A single layer moisture absorption theory as a basis for the stability and availability of moisture in dehydrated foods (1971)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 6 (1971), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: It has been shown that moisture absorption in dehydrated foods cannot form a layer more than a single molecule deep and the stability of the food has been shown to depend on this single layer. The use of an Aw scale as an index of available moisture in dehydrated foods has been shown to overestimate the parameter. Suggested new definitions have been expressed directly as percent moisture and as a ratio of the total moisture/bond energy or gaseous water content. It has also been shown that the laboratory method of dehydrating materials at constant temperature by lowering the ambient humidity may impair the subsequent absorption capacity of the material if the humidity is lowered below a certain critical minimum value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb01608.x
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  • 9
    Electronic Resource
    Electronic Resource
    A practical approach to water sorption isotherms and the basis for the determination of optimum moisture levels of dehydrated foods (1971)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 6 (1971), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The underlying principle for the determination of the optimum moisture content (Mo) for the stability of dehydrated foods and materials of different adsorption patterns is discussed. Sorptive forces have been suggested as playing a very important role in the determination of Mo values. The relation between Mo and heat of sorption has been established and graphically illustrated.The effect of external conditions on the variation in sorptive as well as Mo values has been illustrated graphically. Alternative methods for the determination of Mo values have also been suggested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb01595.x
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  • 10
    Electronic Resource
    Electronic Resource
    A general method for predicting the water activity of simple and multi-component mixtures of solutes and non-solutes (1986)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 21 (1986), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Caurie's (1985) equation for predicting the water activity (aW) of binary solutions has been revised by replacing molal concentration units and activity coefficient with equivalent expressions for weight concentration (g/kg H2O). Results obtained using the revised equation, which now applies to both solutes and non-solutes, agree closely with measured literature values. The equation reveals that the relationship between the weight concentration of solute/non-solute binary solution or dispersion and the corresponding aW exhibits a minimum for carbohydrates and proteins. Electrolytes exhibit no such minimum and are the most effective in depressing aW while proteins are the least effective. The substitution of the new binary equation into the Ross (1975) equation results in an equation for a mixture identical with the recently corrected Ross one (Caurie, 1985), except that the correction factor in the new equation is expressed in g/kg H2O making it applicable to simple and multi-component mixtures of both solutes and non-solutes. The new equation has been applied to literature data from various sources and has been found to agree very closely with measured values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb00443.x
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