Moisture sorption isotherm characteristics of food products: A review

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

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةArticleمراجعة النظراء

486 اقتباسات (Scopus)


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.

اللغة الأصليةEnglish
الصفحات (من إلى)118-128
عدد الصفحات11
دوريةFood and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C
مستوى الصوت80
رقم الإصدار2
المعرِّفات الرقمية للأشياء
حالة النشرPublished - يونيو 2002

ASJC Scopus subject areas

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