Equations for fitting water sorption isotherms of foods

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Abstract
Summary: The objective of this study was to evaluate the capacity of eight published two‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and corresponding to fruits, meats, milk products, proteins, starchy foods and vegetables, were used to evaluate the fitting abilities of the various equations.The results obtained made it possible to propose the best equations to fit the experimental sorption data for each group of foods.