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 …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

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 …

Three two-parameter equations and one three-parameter equation were evaluated for
goodness offit of moisture content vs. water activity for 75 sorption isotherms representing …

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 …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

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 …

Chitosan films were prepared by blending with polyols (glycerol, sorbitol and polyethylene
glycol (PEG)) and fatty acids (stearic and palmitic acids) and their mechanical and barrier …

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 …