A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS

A multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed. A comparison was made between Halsey's equation and Henderson's classical one. Literature data for 220 food isotherms, comprising 69 different materials, were utilized to compare both equations. It was found that in most cases Halsey's equation has a better fit than Henderson's.

[1]  G. Halsey,et al.  Physical Adsorption on Non‐Uniform Surfaces , 1948 .

[2]  T. Labuza,et al.  Rate of Deterioration of Freeze‐Dried Salmon as a Function of Relative Humidity , 1968 .

[3]  G. Dehority,et al.  Equilibrium Moisture Content of Dehydrated Vegetables , 1943 .

[4]  T. Labuza,et al.  The effect of surface active agents on sorption isotherms of a model food system , 1968 .

[5]  Theodore P. Labuza,et al.  MATHEMATICAL MODELS FOR OPTIMIZATION OF FLEXIBLE FILM PACKAGING OF FOODS FOR STORAGE. , 1972 .

[6]  G. Saravacos,et al.  Effect of Temperature and Pressure on the Sorption of Water Vapor by Freeze-Dried Food Materials , 1965 .

[7]  L. Rockland.  A NEW TREATMENT OF HYGROSCOPIC EQUILIBRIA: APPLICATION TO WALNUTS (JUGLANS REGIA) AND OTHER FOODSa , 1957 .

[8]  J. Rasekh,et al.  MOISTURE ADSORPTION OF FISH PROTEIN CONCENTRATE AT VARIOUS RELATIVE HUMIDITIES AND TEMPERATURES , 1971 .

[9]  G. Saravacos.  Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato , 1967 .

[10]  J. T. Clayton,et al.  The Effect Of Temperature On Sorption Isotherms Of Biological Materials , 1971 .

[11]  Marcus Karel,et al.  Recent research and development in the field of low‐moisture and intermediate‐moisture foods , 1973 .

[12]  S. Benson,et al.  A Study of Hysteresis in the Sorption of Polar Gases by Native and Denatured Proteins1 , 1955 .

[13]  B. Luyet,et al.  Water sorption isotherms from freeze-dried muscle fibers , 1967 .

[14]  T. Labuza,et al.  COMPUTER‐AIDED PREDICTIONS OF EXTENT OF BROWNING IN DEHYDRATED CABBAGE , 1970 .