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The applicability of the GAB model to food water sorption isotherms
Author(s) -
Lewicki Piotr P.
Publication year - 1997
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1997.tb02131.x
Subject(s) - sigmoid function , sorption , adsorption , thermodynamics , monolayer , sorption isotherm , chemistry , materials science , physics , nanotechnology , computer science , machine learning , artificial neural network
Summary The fitting ability of the GAB equation has been analysed. It has been shown that the GAB model describes well sigmoidal type isotherms when parameters are kept in the following regions: 0.24 7lt; k ≤ 1 and 5.67 ≤ c ≤ ∞. Outside these regions the isotherm is either no longer sigmoidal or the monolayer capacity is estimated with the error larger than ± 15.5%. Moreover, keeping constants in the above regions fulfils the requirements of the BET model.