The DOI matches its Crossref record; 23 of the 23 references it cites were found in a registry or an index.
MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS
Open accessAbstract
Moisture sorption isotherms describe the relationship between moisture content and water activity in food. This work presents basic concepts related to the sorption thermodynamics of water, the classification of isotherms, “uses and limitations of the models”, and measurement of sorption isotherms for food materials. The most commonly used models in food are Brunauer-Emmett-Teller and Guggenheim-Anderson-de Boer. The success of the Brunauer-Emmett-Teller model is rather qualitative, considering that almost all cases are linear only in a limited rank of water activity from 0.05 to 0.45, as its main applicability is the estimation of surface areas. And, the use of the Guggenheim-Anderson-de Boer model is generalized by its theoretical bases, mathematical simplicity, and ease to interpret; but it is not frequently used when the water activity greater than 0.93.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Adsorption of Gases in Multimolecular Layers
Brunauer, S., Emmett, P. H., & Teller, E. (1938) · Journal of the American Chemical Society · doi:10.1021/ja01269a023 · Cited by 28,156
On a theory of the van der waals adsorption of gases
Brunauer, S., Deming, L. S., Deming, W. E., & Teller, E. (1940) · Journal of the American Chemical Society · doi:10.1021/ja01864a025 · Cited by 4,829
(1984) · Introduction to Food Engineering · doi:10.1016/b978-0-12-646380-4.50016-5 · Cited by 1,363
(2009) · CRC Press eBooks · doi:10.1201/9781420003093 · Cited by 1,108
Walstra, P. (2002) · CRC Press eBooks · doi:10.1201/9780203910436 · Cited by 1,052
Water Activity: Influences on Food Quality
(1981) · Elsevier eBooks · doi:10.1016/c2013-0-07552-4 · Cited by 686
Moisture Sorption Isotherm Characteristics of Food Products: A Review
Al-Muhtaseb, A. H., McMinn, W. A. M., & Magee, T. R. A. (2002) · Food and Bioproducts Processing · doi:10.1205/09603080252938753 · Cited by 627
WATER ACTIVITY AND ITS ESTIMATION IN FOOD SYSTEMS: THEORETICAL ASPECTS
van den Berg, C., & Bruin, S. (1981) · Water Activity: Influences on Food Quality · doi:10.1016/b978-0-12-591350-8.50007-3 · Cited by 598
The kinetics of package life. III. The isotherm
Oswin, C. R. (1946) · Journal of the Society of Chemical Industry · doi:10.1002/jctb.5000651216 · Cited by 594
Water sorption isotherms of starch powders
Al-Muhtaseb, A. H., McMinn, W. A. M., & Magee, T. R. A. (2004) · Journal of Food Engineering · doi:10.1016/s0260-8774(03)00133-x · Cited by 423
Cited by
Monolayer and multilayer adsorption isotherm models for sorption from aqueous media
Saadi, R., Saadi, Z., Fazaeli, R., & Fard, N. E. (2015) · Korean Journal of Chemical Engineering · doi:10.1007/s11814-015-0053-7 · Cited by 708
Altamash, T., Nasser, M. S., Elhamarnah, Y., Magzoub, M., Ullah, R., Qiblawey, H., Aparicio, S., & Atilhan, M. (2018) · Journal of Molecular Liquids · doi:10.1016/j.molliq.2018.02.049 · Cited by 103
Altamash, T., Nasser, M. S., Elhamarnah, Y., Magzoub, M., Ullah, R., Anaya, B., Aparicio, S., & Atilhan, M. (2017) · ChemistrySelect · doi:10.1002/slct.201701223 · Cited by 74
Metadata
- Authors
- ANDRADE P., R. D., LEMUS M., R., & PÉREZ C., C. E.
- Venue
- Vitae
- Publisher
- Universidad de Antioquia
- Published
- 2011-11-24
- Volume
- 18
- Issue
- 3
- Pages
- 325-334
- ISSN
- 0121-4004 (ISSN-L)
- 2145-2660
- OpenAlex
- W2143592947
- Cited by
- 263
- References
- 23
- FWCI
- 8.99
- Type
- journal article
- Language
- en
- Open access
- gold
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS. https://app.cochat.ai/papers/10.17533/udea.vitae.10682
- The paper
- ANDRADE P., R. D., LEMUS M., R., & PÉREZ C., C. E. (2011). MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS. Vitae. https://doi.org/10.17533/udea.vitae.10682
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
