Authors:L. Červenka, S. Řezková, J. Hejdrychová, J. Královský, I. Brožková, M. Pejchalová, and J. Vytřasová
Riganakos, K.A. & Kontominas, M.G.
(1997): Study of watersorption of flours (wheat and soy) using hygrometric method: effect of relative humidity during heat treatment.
Z. Lebensm.-Unters. Forsch. A
Authors:G. Flor, G. Campari-Vigano', and R. Feduzi
The water sorption kinetics of an epoxy matrix-carbon fiber composite with different degrees of polymerization was studied. It was observed that the diffusion coefficients, determined perpendicularly to the fiber direction, are increased by increasing the cure degree. Only a small portion of the bonded water is released when the specimen are heated to 200 °C.
Authors:Tímea Kaszab, Blanka Halasi, and Zoltan Kovacs
effect of sugar composition on the watersorption and softening properties of cookie, three types of sugar composition (sugar, sugar-trehalose, and sugar-sorbitol) were employed as an ingredient of cookie, and softening temperature of the cookie samples
Authors:Giacomo Perfetti, Thibault Alphazan, W. J. Wildeboer, and Gabrie M. H. Meesters
–Emmett–Teller (BET) [ 25 ], Park [ 26 ] and n -layer BET [ 27 ] models have been used to fit the experimental data and used to generally describe the watersorption behaviour between 0.1 and 0.9 of water activity. The quality of each model has been computed in terms