Moisture sorption isotherm characteristics of food products: A review

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

Research output: Contribution to journalArticle

318 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 languageEnglish
Pages (from-to)118-128
Number of pages11
JournalFood and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C
Volume80
Issue number2
DOIs
Publication statusPublished - Jun 2002
Externally publishedYes

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Keywords

  • Hysteresis
  • Isosteric heat of sorption
  • Mathematical models
  • Sorption isotherm
  • Water activity

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Chemical Engineering(all)

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