A New Model for Predicting Sorption Isotherm of Water in Foods

Farid B. Cortés; Farid Chejne; Benjamin Rojano

doi:10.2202/1556-3758.2254

Published by De Gruyter March 25, 2011

A New Model for Predicting Sorption Isotherm of Water in Foods

Farid B. Cortés , Farid Chejne and Benjamin Rojano

From the journal International Journal of Food Engineering

https://doi.org/10.2202/1556-3758.2254

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A new model for predicting sorption isotherms of type II and III based on the Polanyi theory is proposed. This model allows the prediction of the sorption isotherms at different temperatures from one experimental isotherm. The theoretical predictions of isotherms and isosteric heat were validated successfully using data from literature for twenty one foods. This method allows total experimental time and operation costs to be reduced.

Keywords: foods; sorption; isotherm; isosteric heat; Polanyi theory

Published Online: 2011-3-25

A New Model for Predicting Sorption Isotherm of Water in Foods

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