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GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ ve EŞİTLİKLERİNİN ÇÖZÜMÜ

Year 2016, Volume: 41 Issue: 3, 171 - 178, 01.06.2016

Abstract

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References

  • Aykın E, Arslan S, Durak AN, Erbafl M. 2015. Gıdalarda bulunan suyun fizikokimyasal durumu ve sorpsiyon İzotermleri. GIDA, 40(2), 109-116.
  • McMinn W, Magee T. 1999. Studies on the effect of temperature on the moisture sorption characteristics of potatoes. J Food Process Eng, 22(2), 113-128.
  • Staudt P, Kechinski C, Tessaro I, Marczak L, Soares RdP, Cardozo N. 2013. A new method for predicting sorption isotherms at different temperatures using the BET model. J Food Eng, 114(1), 139-145.
  • Basu S, Shivhare U, Muley S. 2013. Moisture adsorption isotherms and glass transition temperature of pectin. J Food Sci Technol, 50(3), 585-589.
  • Martinez-Monteagudo SI, Salais-Fierro F. 2014. Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese. J Food Sci Technol,51(10), 2393-2403.
  • Knani S, Aouaini F, Bahloul N, Khalfaoui M, Hachicha M, Lamine AB, Kechaou N. 2014. Modeling of adsorption isotherms of water vapor on Tunisian olive leaves using statistical mechanical formulation. Physica A, 400,57-70.
  • Viganó J, Azuara E, Telis VRN, Beristain CI, Jiménez M, Telis-Romero J. 2012. Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods. Thermo Acta, 528, 63-71.
  • Leceta I, Uranga J, Arana P, Cabezudo S, de la Caba K, Guerrero P. 2015. Valorisation of fishery industry wastes to manufacture sustainable packaging films: modelling moisture-sorption behaviour. J Clean Prod, 91, 36-42.
  • Ostrowska-Ligeza E, Jakubczyk E, Górska A, Wirkowska M, Brys J. 2014. The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas. J Therm Anal Calorim, 118(2), 911-918.
  • Al-Mahasneh M, Alkoaik F, Khalil A, Al-Ma- hasneh A, El-Waziry A, Fulleros R, Rababah T. 2014. A Generic Method for Determining Moisture Sorption Isotherms of Cereal Grains and Legumes Using Artificial Neural Networks. J Food Process Eng, 37(3), 308-316.
  • Carter BP, Schmidt SJ. 2012. Developments in glass transition determination in foods using moisture sorption isotherms. Food Chem, 132(4), 1693-1698.
  • Bingol G, Prakash B, Pan Z. 2012. Dynamic vapor sorption isotherms of medium grain rice varieties. LWT-Food Sci Technol, 48(2), 156-163.
  • Argyropoulos D, Alex R, Kohler R, Müller J. 2012. Moisture sorption isotherms and isosteric heat of sorption of leaves and stems of lemon balm (Melissa officinalis L.) established by dynamic vapor sorption. LWT- Food Sci Technol, 47(2), 324-331.
  • Staudt P, Tessaro I, Marczak L, Soares RdP, Cardozo N. 2013. A new method for predicting sorption isotherms at different temperatures: Extension to the GAB model. J Food Eng, 118(3), 247-255.
  • Rodr guez-Bernal JM, Flores-Andrade E, Lizarazo- Morales C, Bonilla E, Pascual-Pineda LA, Gutierréz- López G, Quintanilla-Carvajal MX. 2015. Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders. Food and Bioprod Process,94, 187-198.
  • Bell LN, Labuza TP. 2000. Moisture sorption: practical aspects of isotherm measurement. 2nd Edition,American Associaton of Cereal Chemists Press,USA,122 p.
  • de Souza SJF, Alves AI, Vieira ÉNR, Vieira JAG, Ramos AM, Telis-Romero J. 2015. Study of thermodynamic water properties and moisture sorption hysteresis of mango skin. J Food Sci Technol, 35(1), 157-166.
  • Lago CC, Nore a CPZ. 2015. Thermodynamic analysis of sorption isotherms of dehydrated yacon (Smallanthus sonchifolius) bagasse. Food Biosci, 12, 26-33.
  • Bazardeh ME, Esmaiili M. 2014. Sorption isotherm and state diagram in evaluating storage stability for sultana raisins. J Stored Prod Res, 59, 140-145. 20. Sormoli ME, Langrish TA. 2015. Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. LWT-Food Sci Technol, 62(1), 875-882.
  • Pande R, Mishra HN. 2014. Influence of microwave heating on moisture sorption isotherm and drying characteristics of green gram (Vigna radiata) seeds. J Food Process Pres, doi: 10.1111/jfpp.12251.
  • Martins MG, Martins DEG, da Silva Pena R. 2015. Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. LWT-Food Sci Technol, 62(1), 144-151.
  • Zhao J-H, Liu F, Wen X, Xiao H-W, Ni Y-Y. 2015. State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze- concentration condition. J Food Eng, 157, 49-56.
  • Lazouk M-A, Savoire R, Kaddour A, Castello J, Lanoisellé J-L, Van Hecke E, Thomasset B. 2015. Oilseeds sorption isoterms, mechanical properties and pressing: Global view of water impact. J Food Eng, 153, 73-80.
  • Lewicki PP. 2000. Raoult’s law based food sorption isotherm. J Food Eng, 43(1), 31-40.
  • Shih F, Daigle K, Champagne E. 2011. Effect of rice wax on water vapour permeability and sorption properties of edible pullulan films. Food Chem, 127(1), 118-121.
  • Caurie M. 2005. The unimolecular character of the classical Brunauer, Emmett and Teller adsorption equation and moisture adsorption. Int J Food Sci Technol, 40(3), 283-293.
  • Erbafl M. 1998. Sert ve yumuflak buğday irmiklerinin nem sorpsiyon özelliklerinin bazı sorpsiyon eflitliklerine uygunluklarının arafltırılması. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans, Antalya, Türkiye, 102 s.
  • Pantuso F, Tolaba M, Aguerre R. 2014. A BET approach to multilayer adsorption in swelling products. J Food Eng, 122, 68-71.
  • Ahmat T, Bruneau D, Kuitche A, Aregba AW. 2014. Desorption isotherms for fresh beef: An experimental and modeling approach. Meat Sci, 96(4), 1417-1424.
  • Chirife J, Iglesias HA. 1978. Equations for fitting water sorption isotherms of foods: Part 1-a review. Int J Food Sci Technol, 13(3), 159-174.
  • Rodr guez-Bernal J, Flores-Andrade E, Lizarazo- Morales C, Bonilla E, Pascual-Pineda L, Gutierréz- López G, Quintanilla-Carvajal M. 2015. Moisture adsorption isotherms of the borojó fruit and gum arabic powders. Food Bioprod Process, 94, 187-198.
  • Torres MD, Moreira R, Chenlo F, Vázquez MJ. 2012. Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums. Carbohydr Polym, 89(2), 592-598.
  • Murrieta-Pazos I, Galet L, Patry S, Gaiani C, Scher J. 2014. Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina. Powder Technol, 255, 66-73.
  • Altamirano-Fortoul R, Hernández-Mu oz P, Hernando I, Rosell C. 2015. Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives. J Food Eng, 163, 25-31.
  • Navia D, Ayala A, Villada H. 2013. Determinación de isotermas de adsorción de agua en biocompuestos de harina termoplástica y fique. Biotecnolog a en el Sector Agropecuario y Agroindustrial, 11(1), 144-153.
  • Mart nez-Las Heras R, Heredia A, Castelló M, Andrés A. 2014. Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves. Food Biosci, 7, 88-94.
  • Bejar AK, Mihoubi NB, Kechaou N. 2012. Moisture sorption isotherms–Experimental and mathematical investigations of orange peel and leaves. Food Chem, 132(4), 1728-1735.
  • Mrad ND, Bonazzi C, Courtois F, Kechaou N, Mihoubi NB. 2013. Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear. Food Bioprod Process, 91(2), 121-128.
  • de Moura Neto LG, Rocha ÉMdFF, Afonso MRA, da Costa JMC. 2015. Adsorption isotherms of hog plum (Spondias mombin L.) pulp powder obtained by spray dryer. Acta Sci Technol, 37(2), 273-277.
  • Koua BK, Koffi PME, Gbaha P, Toure S. 2014. Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta). J Food Sci Technol, 51(9), 1711-1723.
  • Timmermann E, Chirife J, Iglesias H. 2001. Water sorption isotherms of foods and foodstuffs: BET or GAB parameters? J Food Eng, 48(1), 19-31. 43. Hazaveh P, Nafchi AM, Abbaspour H. 2015. The Effects of Sugars on Moisture Sorption Isotherm and functional Properties of Cold Water Fish Gelatin Films. Int J Biol Macromol, 79, 370-376.
  • Blahovec J. 2004. Sorption isotherms in materials of biological origin mathematical and physical approach. J Food Eng, 65(4), 489-495.
  • Hazaveh P, Mohammadi Nafchi A, Abbaspour H. 2015. The effects of sugars on moisture sorption isotherm and functional properties of cold water fish gelatin films. Int J Biol Macromol, 79, 370-376. 46. Andrieu J, Stamatopoulos A, Zafiropoulos M. 1986. Corn pasta water desorption isotherms. Lebensm-Wiss Technol,19(6), 415-418.
  • Lomauro C, Bakshi A, Labuza T. 1985. Evaluation of food moisture sorption isotherm equations. Part I: Fruit, vegetable and meat products. Lebensm-Wiss Technol, 18(2), 111-117.
  • Velázquez-Gutiérrez SK, Figueira AC, Rodr guez-Huezo ME, Román-Guerrero A, Carrillo- Navas H, Perez C.A. 2015. Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds Carbohydr Polym, 121, 411-419.
  • Yogendrarajah P, Samapundo S, Devlieghere F, De Saeger S, De Meulenaer B. 2015. Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.). LWT - Food Sci Technol, 64(1), 177-188.
  • Rascón MP, Beristain CI, Garc a HS, Salgado MA. 2011. Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials. LWT - Food Sci Technol, 44(2), 549-557.

DETERMINATION and SOLUTION of MOISTURE SORPTION ISOTHERMS of FOODS

Year 2016, Volume: 41 Issue: 3, 171 - 178, 01.06.2016

Abstract

Moisture sorption isotherms are determined at a constant temperature by drawing a graph (m=f(aw)T)of water content (m) and water activity (aw) of food and they give us very useful information aboutcondition of food. Some equations such as GAB, BET, Halsey and Henderson, considering relationamong water activity, moisture content and binding energy of water, have been developed in order tosymbolize sorption isotherms of food. Experimental determination of sorption isotherms, means ofconstants, and solving of sorption equations were reviewed in this article

References

  • Aykın E, Arslan S, Durak AN, Erbafl M. 2015. Gıdalarda bulunan suyun fizikokimyasal durumu ve sorpsiyon İzotermleri. GIDA, 40(2), 109-116.
  • McMinn W, Magee T. 1999. Studies on the effect of temperature on the moisture sorption characteristics of potatoes. J Food Process Eng, 22(2), 113-128.
  • Staudt P, Kechinski C, Tessaro I, Marczak L, Soares RdP, Cardozo N. 2013. A new method for predicting sorption isotherms at different temperatures using the BET model. J Food Eng, 114(1), 139-145.
  • Basu S, Shivhare U, Muley S. 2013. Moisture adsorption isotherms and glass transition temperature of pectin. J Food Sci Technol, 50(3), 585-589.
  • Martinez-Monteagudo SI, Salais-Fierro F. 2014. Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese. J Food Sci Technol,51(10), 2393-2403.
  • Knani S, Aouaini F, Bahloul N, Khalfaoui M, Hachicha M, Lamine AB, Kechaou N. 2014. Modeling of adsorption isotherms of water vapor on Tunisian olive leaves using statistical mechanical formulation. Physica A, 400,57-70.
  • Viganó J, Azuara E, Telis VRN, Beristain CI, Jiménez M, Telis-Romero J. 2012. Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods. Thermo Acta, 528, 63-71.
  • Leceta I, Uranga J, Arana P, Cabezudo S, de la Caba K, Guerrero P. 2015. Valorisation of fishery industry wastes to manufacture sustainable packaging films: modelling moisture-sorption behaviour. J Clean Prod, 91, 36-42.
  • Ostrowska-Ligeza E, Jakubczyk E, Górska A, Wirkowska M, Brys J. 2014. The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas. J Therm Anal Calorim, 118(2), 911-918.
  • Al-Mahasneh M, Alkoaik F, Khalil A, Al-Ma- hasneh A, El-Waziry A, Fulleros R, Rababah T. 2014. A Generic Method for Determining Moisture Sorption Isotherms of Cereal Grains and Legumes Using Artificial Neural Networks. J Food Process Eng, 37(3), 308-316.
  • Carter BP, Schmidt SJ. 2012. Developments in glass transition determination in foods using moisture sorption isotherms. Food Chem, 132(4), 1693-1698.
  • Bingol G, Prakash B, Pan Z. 2012. Dynamic vapor sorption isotherms of medium grain rice varieties. LWT-Food Sci Technol, 48(2), 156-163.
  • Argyropoulos D, Alex R, Kohler R, Müller J. 2012. Moisture sorption isotherms and isosteric heat of sorption of leaves and stems of lemon balm (Melissa officinalis L.) established by dynamic vapor sorption. LWT- Food Sci Technol, 47(2), 324-331.
  • Staudt P, Tessaro I, Marczak L, Soares RdP, Cardozo N. 2013. A new method for predicting sorption isotherms at different temperatures: Extension to the GAB model. J Food Eng, 118(3), 247-255.
  • Rodr guez-Bernal JM, Flores-Andrade E, Lizarazo- Morales C, Bonilla E, Pascual-Pineda LA, Gutierréz- López G, Quintanilla-Carvajal MX. 2015. Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders. Food and Bioprod Process,94, 187-198.
  • Bell LN, Labuza TP. 2000. Moisture sorption: practical aspects of isotherm measurement. 2nd Edition,American Associaton of Cereal Chemists Press,USA,122 p.
  • de Souza SJF, Alves AI, Vieira ÉNR, Vieira JAG, Ramos AM, Telis-Romero J. 2015. Study of thermodynamic water properties and moisture sorption hysteresis of mango skin. J Food Sci Technol, 35(1), 157-166.
  • Lago CC, Nore a CPZ. 2015. Thermodynamic analysis of sorption isotherms of dehydrated yacon (Smallanthus sonchifolius) bagasse. Food Biosci, 12, 26-33.
  • Bazardeh ME, Esmaiili M. 2014. Sorption isotherm and state diagram in evaluating storage stability for sultana raisins. J Stored Prod Res, 59, 140-145. 20. Sormoli ME, Langrish TA. 2015. Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. LWT-Food Sci Technol, 62(1), 875-882.
  • Pande R, Mishra HN. 2014. Influence of microwave heating on moisture sorption isotherm and drying characteristics of green gram (Vigna radiata) seeds. J Food Process Pres, doi: 10.1111/jfpp.12251.
  • Martins MG, Martins DEG, da Silva Pena R. 2015. Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. LWT-Food Sci Technol, 62(1), 144-151.
  • Zhao J-H, Liu F, Wen X, Xiao H-W, Ni Y-Y. 2015. State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze- concentration condition. J Food Eng, 157, 49-56.
  • Lazouk M-A, Savoire R, Kaddour A, Castello J, Lanoisellé J-L, Van Hecke E, Thomasset B. 2015. Oilseeds sorption isoterms, mechanical properties and pressing: Global view of water impact. J Food Eng, 153, 73-80.
  • Lewicki PP. 2000. Raoult’s law based food sorption isotherm. J Food Eng, 43(1), 31-40.
  • Shih F, Daigle K, Champagne E. 2011. Effect of rice wax on water vapour permeability and sorption properties of edible pullulan films. Food Chem, 127(1), 118-121.
  • Caurie M. 2005. The unimolecular character of the classical Brunauer, Emmett and Teller adsorption equation and moisture adsorption. Int J Food Sci Technol, 40(3), 283-293.
  • Erbafl M. 1998. Sert ve yumuflak buğday irmiklerinin nem sorpsiyon özelliklerinin bazı sorpsiyon eflitliklerine uygunluklarının arafltırılması. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans, Antalya, Türkiye, 102 s.
  • Pantuso F, Tolaba M, Aguerre R. 2014. A BET approach to multilayer adsorption in swelling products. J Food Eng, 122, 68-71.
  • Ahmat T, Bruneau D, Kuitche A, Aregba AW. 2014. Desorption isotherms for fresh beef: An experimental and modeling approach. Meat Sci, 96(4), 1417-1424.
  • Chirife J, Iglesias HA. 1978. Equations for fitting water sorption isotherms of foods: Part 1-a review. Int J Food Sci Technol, 13(3), 159-174.
  • Rodr guez-Bernal J, Flores-Andrade E, Lizarazo- Morales C, Bonilla E, Pascual-Pineda L, Gutierréz- López G, Quintanilla-Carvajal M. 2015. Moisture adsorption isotherms of the borojó fruit and gum arabic powders. Food Bioprod Process, 94, 187-198.
  • Torres MD, Moreira R, Chenlo F, Vázquez MJ. 2012. Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums. Carbohydr Polym, 89(2), 592-598.
  • Murrieta-Pazos I, Galet L, Patry S, Gaiani C, Scher J. 2014. Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina. Powder Technol, 255, 66-73.
  • Altamirano-Fortoul R, Hernández-Mu oz P, Hernando I, Rosell C. 2015. Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives. J Food Eng, 163, 25-31.
  • Navia D, Ayala A, Villada H. 2013. Determinación de isotermas de adsorción de agua en biocompuestos de harina termoplástica y fique. Biotecnolog a en el Sector Agropecuario y Agroindustrial, 11(1), 144-153.
  • Mart nez-Las Heras R, Heredia A, Castelló M, Andrés A. 2014. Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves. Food Biosci, 7, 88-94.
  • Bejar AK, Mihoubi NB, Kechaou N. 2012. Moisture sorption isotherms–Experimental and mathematical investigations of orange peel and leaves. Food Chem, 132(4), 1728-1735.
  • Mrad ND, Bonazzi C, Courtois F, Kechaou N, Mihoubi NB. 2013. Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear. Food Bioprod Process, 91(2), 121-128.
  • de Moura Neto LG, Rocha ÉMdFF, Afonso MRA, da Costa JMC. 2015. Adsorption isotherms of hog plum (Spondias mombin L.) pulp powder obtained by spray dryer. Acta Sci Technol, 37(2), 273-277.
  • Koua BK, Koffi PME, Gbaha P, Toure S. 2014. Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta). J Food Sci Technol, 51(9), 1711-1723.
  • Timmermann E, Chirife J, Iglesias H. 2001. Water sorption isotherms of foods and foodstuffs: BET or GAB parameters? J Food Eng, 48(1), 19-31. 43. Hazaveh P, Nafchi AM, Abbaspour H. 2015. The Effects of Sugars on Moisture Sorption Isotherm and functional Properties of Cold Water Fish Gelatin Films. Int J Biol Macromol, 79, 370-376.
  • Blahovec J. 2004. Sorption isotherms in materials of biological origin mathematical and physical approach. J Food Eng, 65(4), 489-495.
  • Hazaveh P, Mohammadi Nafchi A, Abbaspour H. 2015. The effects of sugars on moisture sorption isotherm and functional properties of cold water fish gelatin films. Int J Biol Macromol, 79, 370-376. 46. Andrieu J, Stamatopoulos A, Zafiropoulos M. 1986. Corn pasta water desorption isotherms. Lebensm-Wiss Technol,19(6), 415-418.
  • Lomauro C, Bakshi A, Labuza T. 1985. Evaluation of food moisture sorption isotherm equations. Part I: Fruit, vegetable and meat products. Lebensm-Wiss Technol, 18(2), 111-117.
  • Velázquez-Gutiérrez SK, Figueira AC, Rodr guez-Huezo ME, Román-Guerrero A, Carrillo- Navas H, Perez C.A. 2015. Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds Carbohydr Polym, 121, 411-419.
  • Yogendrarajah P, Samapundo S, Devlieghere F, De Saeger S, De Meulenaer B. 2015. Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.). LWT - Food Sci Technol, 64(1), 177-188.
  • Rascón MP, Beristain CI, Garc a HS, Salgado MA. 2011. Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials. LWT - Food Sci Technol, 44(2), 549-557.
There are 47 citations in total.

Details

Other ID JA84JY48HU
Journal Section Research Article
Authors

Mustafa Erbaş This is me

Cihadiye Candal This is me

Özlem Kılıç This is me

Ceren Mutlu This is me

Publication Date June 1, 2016
Published in Issue Year 2016 Volume: 41 Issue: 3

Cite

APA Erbaş, M., Candal, C., Kılıç, Ö., Mutlu, C. (2016). GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ ve EŞİTLİKLERİNİN ÇÖZÜMÜ. Gıda, 41(3), 171-178.
AMA Erbaş M, Candal C, Kılıç Ö, Mutlu C. GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ ve EŞİTLİKLERİNİN ÇÖZÜMÜ. The Journal of Food. June 2016;41(3):171-178.
Chicago Erbaş, Mustafa, Cihadiye Candal, Özlem Kılıç, and Ceren Mutlu. “GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ Ve EŞİTLİKLERİNİN ÇÖZÜMÜ”. Gıda 41, no. 3 (June 2016): 171-78.
EndNote Erbaş M, Candal C, Kılıç Ö, Mutlu C (June 1, 2016) GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ ve EŞİTLİKLERİNİN ÇÖZÜMÜ. Gıda 41 3 171–178.
IEEE M. Erbaş, C. Candal, Ö. Kılıç, and C. Mutlu, “GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ ve EŞİTLİKLERİNİN ÇÖZÜMÜ”, The Journal of Food, vol. 41, no. 3, pp. 171–178, 2016.
ISNAD Erbaş, Mustafa et al. “GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ Ve EŞİTLİKLERİNİN ÇÖZÜMÜ”. Gıda 41/3 (June 2016), 171-178.
JAMA Erbaş M, Candal C, Kılıç Ö, Mutlu C. GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ ve EŞİTLİKLERİNİN ÇÖZÜMÜ. The Journal of Food. 2016;41:171–178.
MLA Erbaş, Mustafa et al. “GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ Ve EŞİTLİKLERİNİN ÇÖZÜMÜ”. Gıda, vol. 41, no. 3, 2016, pp. 171-8.
Vancouver Erbaş M, Candal C, Kılıç Ö, Mutlu C. GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ ve EŞİTLİKLERİNİN ÇÖZÜMÜ. The Journal of Food. 2016;41(3):171-8.

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