Knowledge of the sorption properties of foods is of great importance in food dehydration,
especially in the quantitative approach to the prediction of the shelf life of dried foods …

Moisture removal from solids is an integral part of food processing. Moreover, convective
drying is one of the most important techniques for preservation of biological products. An …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

The water activity (aw) of eight salt solutions was determined at three temperatures (25, 30,
45° C) using a pressure transducer‐vapor pressure manometer. The aws of the salts …

As the most abundant and the only naturally occurring inorganic liquid material on Earth,
water is known to exhibit unique and anomalous behavior. Held together by a random and …

The aim of the present work is to solve the dilemma about the differences between the
values of the monolayer and the energy parameters obtained by the regression of water …

Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is
the first English handbook entirely devoted to water vapor sorption data of foods and food …

Moisture sorption isotherms of grapes, apricots, apples and potatoes were determined at 30°
C, 45° C, and 60° C using the standard, static-gravimetric method. Six two-parameter and …

Moisture equilibrium data of potatoes by desorption and adsorption were determined at 40,
50, 60 and 70° C. The experimental procedure was a gravimetric method. Isosteric heats of …

The diffusion–sorption drying model has been developed as a physics‐based way to model
the decreasing drying rate at low moisture contents. This new model is founded on the …