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Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models
Author(s) -
BOQUET R.,
CHIRIFE J.,
IGLESIAS H. A.
Publication year - 1979
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.1365-2621.1979.tb00896.x
Subject(s) - sorption , thermodynamics , food science , water activity , chemistry , mathematics , adsorption , environmental chemistry , organic chemistry , physics , water content , geology , geotechnical engineering
Summary The objective of the present study is to evaluate the capacity of four published three‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and relating to fruits, meats, milk products, proteins, starchy foods and vegetables were used to evaluate the fitting abilities of the various equations. The equations studied were: B.E.T. modified – Brunauer (1945), Chen (1971), Young & Nelson (1967) and Hailwood & Horrobin (1946).