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 …

This article presents basic concepts related to the thermodynamics of sorption of water and
measurement of sorption isotherm for food materials. A comprehensive review of the widely …

The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …

Wood is formed in an essentially water-saturated environment in the living tree, and the cell
wall remains in this state until the water flow from the roots is interrupted, such as by felling …

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 …

Since the publication of the first edition in 1981, the second edition in 2001, and the third
edition in 2007, this textbook has been widely adopted for Food Engineering courses …

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 …

Published sigmoid moisture sorption isotherms (0< aw<∼ 0.9) were fitted by the four
parameter models m= k1awn1+ k2awn2 where m is the moisture contents (dry basis), aw …