PSI - Issue 26

Chiara Bertolin et al. / Procedia Structural Integrity 26 (2020) 147–154 Bertolin et al. / Structural Integrity Procedia 00 (2019) 000 – 000

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Journal of the Science of Food Agriculture. 85, 1805. Rizvi S.S.H., 1986. Thermodynamic properties of foods in dehydration , in “ Engineering properties of foods ”. In : Rao M. A, Rizvi S. S. H. (Eds). Marcel Dekker, New York. pp. 133 – 214. Rowell R.M., 2013. Chemical Modification of Wood, in “ Handbook of wood chemistry and wood composites ” , 2 nd edition. In: Rowell R.M. (Ed). CRC Press, Taylor and Francis group. Pp. 538-597. Tshabalala M. A., Kingshott P., Van Landingham M. R., Plackett D., 2003. Surface chemistry and moisture sorption properties of wood coated with multifunctional alkoxysilanes by sol-gel process. Journal of Applied Polymer Science, 88, 2828 – 2841. Timmermann E. O., 2003. Multilayer sorption parameters: BET or GAB values?, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 220, 235 – 260 Timmermann E.O., Chirife J., Iglesias H.A., 2001. Water sorption isotherms of food and foodstuffs: BET or GAB parameters?,Journal of Food Engineering, 48, 19-31. Tuller M., Or D., 2005. Water films and scaling of soil characteristic curves at low water contents. Water Resource Research 41, W09403. Vertucci C.W., Leopold A.C., 1984. Bound water in soybean seed and its relation to respiration and imbibitional damage, Plant Physiology 75,114-117. Wolf W., Spiess W.E.L., Jung G., Weisser H., Bizot H., Duckworth R.B., 1984. The Water-Vapour Sorption Isotherms of Microcrystalline Cellulose (MCC) and of Purified Potato Starch. Results of a Collaborative Study, Journal of Food Engineering, 3, 51-73.