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MOISTURE TRANSFER IN A PACKAGED PRODUCT IN ISOTHERMAL STORAGE: EXTRAPOLATING DATA TO ANY PACKAGE‐HUMIDITY COMBINATION AND EVALUATING WATER SORPTION ISOTHERMS
Author(s) -
MIZRAHI S.,
KAREL M.
Publication year - 1977
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1977.tb00325.x
Subject(s) - sorption , isothermal process , moisture , water activity , water content , humidity , desiccant , relative humidity , thermodynamics , chemistry , materials science , adsorption , composite material , organic chemistry , physics , geotechnical engineering , engineering
Moisture increase data of packaged food samples stored at constant temperature were used to calculate the sorption isotherm of the food. This method uses either the derivative of time versus moisture content curve or an integrated form of an appropriate isotherm equation. A technique was also developed for extrapolating the above data to any given package‐storage humidity combination. This is accomplished by utilizing the previously determined isotherm or by transformation of polynomials. These methods were successfully tested in dehydrated cabbage and in cottonseed flour.