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

Research output: Contribution to journalArticlepeer-review

486 Citations (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.

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


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

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Biochemistry
  • Chemical Engineering(all)


Dive into the research topics of 'Moisture sorption isotherm characteristics of food products: A review'. Together they form a unique fingerprint.

Cite this