A New Model for Describing the Water Sorption Isotherm of Foods

Authors

  • JORGE CHIRIFE,

    1. Authors Chirife and Iglesias are affiliated with Departamento de Industrias and Authors Boquet and Ferro Fontan with Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina. Authors Boquet and Ferro Fontan are also Members of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina.
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  • REINALDO BOQUET,

    1. Authors Chirife and Iglesias are affiliated with Departamento de Industrias and Authors Boquet and Ferro Fontan with Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina. Authors Boquet and Ferro Fontan are also Members of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina.
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  • CONSTANTINO FERRO FONTÁN,

    1. Authors Chirife and Iglesias are affiliated with Departamento de Industrias and Authors Boquet and Ferro Fontan with Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina. Authors Boquet and Ferro Fontan are also Members of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina.
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  • HÉCTOR A. IGLESIAS

    1. Authors Chirife and Iglesias are affiliated with Departamento de Industrias and Authors Boquet and Ferro Fontan with Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina. Authors Boquet and Ferro Fontan are also Members of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina.
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  • The authors acknowledge the financial support from Subsecretaría de Estado de Ciencia y Tecnología de la República Argentina (Programa Nacional de Tecnología de Alimentos).

ABSTRACT

This work investigated the applicability in the food area of a new sorption equation recently developed by Ferro Fontán et al. (1982). The equation may be written, 1n (γ/aw) =α (m)-r, where, γ, α and r are parameters to be determined, m is the moisture content, and aw is water activity. It was found that the three parameter equation is able to describe the water sorption isotherm of 18 different foods in an extensive range of aw (up to about 0.95) with only 2–4% error (average) in the predicted moisture contents. Foods examined comprised, among other, oilseeds, starchy foods, and proteins.

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