The purpose of the present work is to present a review of literature on equations for fitting water sorption isotherms of foods and food products. Twenty-three equations, which have been proposed in the literature for correlating equilibrium moisture content in food systems, have been compiled and analysed. Their origin, range of applicability (both to type of food and water activity) and use are discussed. It is hoped that this critical compilation may be a useful guide for those researchers interested in the mathematical description of the water sorption isotherms of foods.
An empirically modified two-parameter multilayer adsorption equation is shown to take into account the effect of temperature on the water sorption isotherms of some food materials. Characteristic parameters of the sorption equation for each food tested are presented.The equation should be of value in predicting the shelf life behaviour of food products at different storage temperatures.
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