2009
DOI: 10.1016/j.foodres.2009.06.004
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Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

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Cited by 75 publications
(74 citation statements)
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“…Simulated isotherms were described using the model proposed in this study (equations (7) and (10)) and the genetic algorithm developed by Price (1996, 1997) and applied by us recently (Furmaniak et al 2006(Furmaniak et al , 2008b(Furmaniak et al , 2009c. The optimized best-fit parameters are: a m , K 1 , K p , A 1 , A p and N , however, the tube diameter was assumed based on a histogram obtained from HRTEM results (see below).…”
Section: Description Of Simulated Isotherms Using the New Modelmentioning
confidence: 99%
“…Simulated isotherms were described using the model proposed in this study (equations (7) and (10)) and the genetic algorithm developed by Price (1996, 1997) and applied by us recently (Furmaniak et al 2006(Furmaniak et al , 2008b(Furmaniak et al , 2009c. The optimized best-fit parameters are: a m , K 1 , K p , A 1 , A p and N , however, the tube diameter was assumed based on a histogram obtained from HRTEM results (see below).…”
Section: Description Of Simulated Isotherms Using the New Modelmentioning
confidence: 99%
“…This equation of Halsey type in the limit h r → 0 does not reduce to the linear Henry's isotherm (Furmaniak et al 2009). On the other hand, the II type isotherms (as observed by Pavlík et al 2012) may be regarded as the sum of isotherms of I type (i.e.…”
mentioning
confidence: 96%
“…The shape of the total isotherm depends on the share of both isotherm types. The BDDT isotherm equation (mathematical equivalent to GuggenheimAnderson-de Boer (GAB) equation-see for example Furmaniak et al 2009) assumes the presence of both primary and secondary centres, but in the ratio 1:1 (one H 2 O attached to primary centre creates one secondary centre) (Furmaniak et al 2009(Furmaniak et al , 2011. This fact may explain the inadequacy of the BSB model in the high h r range reported by Pavlík et al (2012).…”
mentioning
confidence: 99%
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