MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS
Moisture sorption isotherms describe the relationship between moisture content and water activity in food. This work presents basic concepts related to the sorption thermodynamics of water, the classification of isotherms, “uses and limitations of the models”, and measurement of sorption isotherms f...
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| Main Authors: | , , |
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| Format: | article |
| Language: | EN |
| Published: |
Universidad de Antioquia
2011
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| Subjects: | |
| Online Access: | https://doaj.org/article/b4d76a8cb0a84d6faed3c5ed8a0e82a0 |
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