The parameters were found to be wm = 0.0495, C = 7.1965 and k = 1.0132. The parameter k is slightly
higher than one, which is contrary to the theory of the GAB isotherm, but this set of parameters gives the
best representation of the experimental data. In figure 5 (left) the determined GAB isotherm is
represented as a line in comparison to the experimental data. Additionally, the comparison to literature
data, published by Rahmann [6] for spray and freeze dried instant coffee at 20 °C, can be found. These
The parameters were found to be wm = 0.0495, C = 7.1965 and k = 1.0132. The parameter k is slightlyhigher than one, which is contrary to the theory of the GAB isotherm, but this set of parameters gives thebest representation of the experimental data. In figure 5 (left) the determined GAB isotherm isrepresented as a line in comparison to the experimental data. Additionally, the comparison to literaturedata, published by Rahmann [6] for spray and freeze dried instant coffee at 20 °C, can be found. These
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