Abstract
The moisture sorption isotherms for dried onions, green beans and apricots were determined at 20, 30 and 40°C using the proximity equilibration cell method. Three regression methods were used to fit the GAB (Guggenheim-Anderson-de Boer) model to the experimental results. The direct nonlinear weighted regression analysis was shown to be the preferred procedure for estimating the six constants of the GAB model and predicting the moisture sorption isotherms of the dried products over the temperature range tested.
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