文章基本信息

标题：EVALUATION OF MONOLAYER MOISTURE CAPACITY AND THE ENERGY CONSTANT OF SOME POWDERED SPICES BY USING BET AND GAB MODELS
作者：M Arpah ; E Diyah
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2004
卷号：15
期号：2
页码：130
DOI：10.6066/7000
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：BET equation (IUPAC standard) and GAB equation (European Project Group on physical properties of food recommendation standard) for monolayer capacity value evaluations were used for testing the moisture adsorption experimental data of powdered white and black papper, cloves, nutmeg and cinnamon. The BET equation fits only up to aw = 0.44, while the GAB isotherm fits and covers a much wider range (0.06
关键词：BET; GAB; monolayer