HysteresisMSI: Hysteresis Area, Brunauer Classification System

In PUPMSI: Moisture Sorption Isotherm Modeling Program

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)

PUPMSI documentation built on May 31, 2022, 5:05 p.m.