Sorption isotherms of corn—Study of mathematical models

In this paper statistical methodology is used to determine similar groups of Argentine maize varieties and to model the behaviour of the moisture content as a function of the water activity. Different equations proposed in the literature are studied and a common mathematical model is obtained for al...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food engineering 1996, Vol.29 (1), p.115-128
Hauptverfasser:	Boente, G., González, H.H.L., Martínez, E., Pollio, M.L., Resnik, S.L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries corn cultivars food analysis Food industries Fundamental and applied biological sciences. Psychology Mathematical models Q1 Sorption water relations
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	In this paper statistical methodology is used to determine similar groups of Argentine maize varieties and to model the behaviour of the moisture content as a function of the water activity. Different equations proposed in the literature are studied and a common mathematical model is obtained for all varieties whatever the adequacy criteria considered. The use of the goodness of fit criteria is also discussed.
ISSN:	0260-8774 1873-5770
DOI:	10.1016/0260-8774(95)00031-3