| HysteresisMSI {PUPMSI} | R Documentation |
Hysteresis Area, Brunauer Classification System
Description
Hysteresis area evaluation via trapezoidal approximation.
Usage
HysteresisMSI(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 measurement of hysteresis, classification of isotherms, and graphical visualization for the observed values of moisture sorption isotherms.
Author(s)
Benz L. Rivera
John Carlo F. Panganiban
Kim M. Villacorte
Chester C. Deocaris
References
Caurie, M. (2007) <doi:10.1111/j.1365-2621.2006.01203.x> Hysteresis phenomenon in foods. International Journal of Food Science and Technology, 42(1), 45-49.
Brunauer, S., et al. (1940) <doi:10.1021/ja01864a025> On a Theory of the van der Waals Adsorption of Gases. Journal of the American Chemical Society, 62(7), 1723-1732.
Blahovec J., & Yanniotis S. (2009) <doi:10.1016/j.jfoodeng.2008.08.007> Modified classification of sorption isotherms. J Food Eng. 2009 Mar; 91 (1): 72-77
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)
HysteresisMSI(WaterAct, AdsorpM, DesorpM)