The authors acknowledge the financial support from Subsecretaría de Estado de Ciencia y Tecnología de la República Argentina (Programa Nacional de Tecnología de Alimentos).
A New Model for Describing the Water Sorption Isotherm of Foods
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1382–1383, July 1983
How to Cite
CHIRIFE, J., BOQUET, R., FONTÁN, C. F. and IGLESIAS, H. A. (1983), A New Model for Describing the Water Sorption Isotherm of Foods. Journal of Food Science, 48: 1382–1383. doi: 10.1111/j.1365-2621.1983.tb09245.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/13/83; accepted 4/29/83.
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.