Equations for fitting water sorption isotherms of foods

International Journal of Food Science and Technology - Tập 13 Số 4 - Trang 319-327 - 1978
REINALDO BOQUET1, Jorge Chirife2, HÉCTOR A. IGLESIAS2
1Authors' addresses: Departamento de Física
2Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Núñez 1428 Buenos Aires, Argentina.

Tóm tắt

SummaryThe objective of this study was to evaluate the capacity of eight published two‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and corresponding to fruits, meats, milk products, proteins, starchy foods and vegetables, were used to evaluate the fitting abilities of the various equations.The results obtained made it possible to propose the best equations to fit the experimental sorption data for each group of foods.

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