Equations for fitting water sorption isotherms of foods: Part 1 — a review

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Abstract
Summary: The purpose of the present work is to present a review of literature on equations for fitting water sorption isotherms of foods and food products. Twenty‐three equations, which have been proposed in the literature for correlating equilibrium moisture content in food systems, have been compiled and analysed. Their origin, range of applicability (both to type of food and water activity) and use are discussed. It is hoped that this critical compilation may be a useful guide for those researchers interested in the mathematical description of the water sorption isotherms of foods.