BETMSI {PUPMSI}

Brunauer-Emmett-Teller(BET) Moisture Sorption Isotherm

Description

Brunauer-Emmett-Teller(BET) is a two-parameter isotherm model used for the optimum moisture content determination for drying and storage stability of foods, and in the food's surface area estimation.

Usage

BETMSI(WaterAct, AdsorpM, DesorpM)

Arguments

WaterAct

the numerical value of Water Activity, which ranges from 0 to 1.

AdsorpM

the numerical value of the Moisture content of the Adsorption curve, which ranges from 0 to 1.

DesorpM

the numerical value of the Moisture content of the Desorption curve, which ranges from 0 to 1.

Value

the nonlinear regression, parameters, and graphical visualization for the Brunauer-Emmett-Teller(BET) Moisture Sorption Isotherm model.

Author(s)

Benz L. Rivera

John Carlo F. Panganiban

Kim M. Villacorte

Chester C. Deocaris

References

Aviara, N. A., et al. (2016). Effect of Temperature and Moisture Sorption Hysteresis on Monolayer Moisture Content of Selected Crops Determined Using BET and GAB Models. 37Th Annual Conference and Annual General Meeting-"Minna 2016," October.

Staudt, P. B., et al. (2013) <doi:10.1016/j.jfoodeng.2012.07.016> A new method for predicting sorption isotherms at different temperatures using the BET model. Journal of Food Engineering, 114(1), 139-145.

Examples

WaterAct <- c(0.1145,0.2274,0.3265,0.4291,0.6342,0.7385,0.8274,0.9573)
AdsorpM <- c(0.0234, 0.0366, 0.0496, 0.0648, 0.0887, 0.1096, 0.1343, 0.1938)
DesorpM <- c(0.0459, 0.0637, 0.0794, 0.0884, 0.1158, 0.1298,0.1500, 0.1938)
BETMSI(WaterAct, AdsorpM, DesorpM)