Construct · 1 fields · 1 citations

Guggenheim-Anderson-de Boer model: a standalone construct

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Food physics

a three-parameter sorption equation extending BET theory to describe how food moisture content depends on water activity over a wide range.

In food physics, Guggenheim-Anderson-de Boer model refers to a three-parameter sorption equation extending BET theory to describe how food moisture content depends on water activity over a wide range. This meaning comes from Anderson (1946) in Journal of the American Chemical Society.[1]

Unit
Recovery means
Measured by

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Nearby constructs

BET theory1 fields · 1 citationsanchor · a standalone construct model3 fields · 3 citationsjingle · one word, three constructs range4 fields · 6 citationsjingle · one word, four constructs

References

Anderson, R. B. (1946). Modifications of the Brunauer, Emmett and Teller Equation. Journal of the American Chemical Society, 68(4), 686-691. https://doi.org/10.1021/ja01208a049

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