Even though moisture in food products is useful for the quality of foods, excess moisture in a
package is unfavorable to the quality of the food product and the integrity of the package …

The production of bioethanol is growing, as it is been used as biofuel which is termed as a
clean energy fuel. When ethanol is blended with gasoline, the octane number of the mixture …

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 …

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 …

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 …

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 …

The purpose of the present work is to present a review of literature on equations for fitting
water sorption isotherms of foods and food products. Twenty‐three equations, which have …

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 …

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 …