Moisture sorption isotherm characteristics of food products: A review

A. H. Al-Muhtaseb; W. A.M. McMinn; T. R.A. Magee

doi:10.1205/09603080252938753

Moisture sorption isotherm characteristics of food products: A review

A. H. Al-Muhtaseb, W. A.M. McMinn, T. R.A. Magee^*

^*Corresponding author for this work

Petroleum and Chemical Engineering

Research output: Contribution to journal › Article › peer-review

510 Citations (Scopus)

Abstract

Knowledge of the sorption properties of foods is of great importance in food dehydration, especially in the quantitative approach to the prediction of the shelf life of dried foods. Equations for modelling water sorption isotherms are of special interest for many aspects of food preservation by dehydration, including evaluation of the thermodynamic functions of the water sorbed in foods. Knowledge of the thermodynamic properties associated with sorption behaviour of water in foods is important to dehydration in several respects, especially in the design and optimization of unit operation.

Original language	English
Pages (from-to)	118-128
Number of pages	11
Journal	Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C
Volume	80
Issue number	2
DOIs	https://doi.org/10.1205/09603080252938753
Publication status	Published - Jun 2002

Keywords

Hysteresis
Isosteric heat of sorption
Mathematical models
Sorption isotherm
Water activity

ASJC Scopus subject areas

Biotechnology
Food Science
Biochemistry
General Chemical Engineering

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10.1205/09603080252938753

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abstract = "Knowledge of the sorption properties of foods is of great importance in food dehydration, especially in the quantitative approach to the prediction of the shelf life of dried foods. Equations for modelling water sorption isotherms are of special interest for many aspects of food preservation by dehydration, including evaluation of the thermodynamic functions of the water sorbed in foods. Knowledge of the thermodynamic properties associated with sorption behaviour of water in foods is important to dehydration in several respects, especially in the design and optimization of unit operation.",

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AU - Magee, T. R.A.

PY - 2002/6

Y1 - 2002/6

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AB - Knowledge of the sorption properties of foods is of great importance in food dehydration, especially in the quantitative approach to the prediction of the shelf life of dried foods. Equations for modelling water sorption isotherms are of special interest for many aspects of food preservation by dehydration, including evaluation of the thermodynamic functions of the water sorbed in foods. Knowledge of the thermodynamic properties associated with sorption behaviour of water in foods is important to dehydration in several respects, especially in the design and optimization of unit operation.

KW - Hysteresis

KW - Isosteric heat of sorption

KW - Mathematical models

KW - Sorption isotherm

KW - Water activity

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ER -

Moisture sorption isotherm characteristics of food products: A review

Abstract

Keywords

ASJC Scopus subject areas

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