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An equation for correlating equilibrium moisture content in foods
Author(s) -
IGLESIAS HÉCTOR A.,
CHIRIFE JORGE,
LOMBARDI JOSÉ L.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00032.x
Subject(s) - adsorption , water content , sorption , equilibrium moisture content , thermodynamics , structural equation modeling , moisture , sorption isotherm , content (measure theory) , chemistry , mathematics , environmental science , statistics , physics , mathematical analysis , geotechnical engineering , geology , organic chemistry
Summary The object of this study was to show that a multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, can be used to describe reasonably well the water sorption isotherms of a great variety of foods and food components. Apparently, the proposed equation has not been applied to the food area before. Characteristics parameters of the adsorption equation for each of the foods tested were computed and a statistical analysis of its applicability was made.