A practical approach to water sorption isotherms and the basis for the determination of optimum moisture levels of dehydrated foods
- 1 March 1971
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 6 (1) , 85-93
- https://doi.org/10.1111/j.1365-2621.1971.tb01595.x
Abstract
Summary: The underlying principle for the determination of the optimum moisture content (Mo) for the stability of dehydrated foods and materials of different adsorption patterns is discussed. Sorptive forces have been suggested as playing a very important role in the determination of Mo values. The relation between Mo and heat of sorption has been established and graphically illustrated.The effect of external conditions on the variation in sorptive as well as Mo values has been illustrated graphically. Alternative methods for the determination of Mo values have also been suggested.Keywords
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