Abstract
Moisture sorption isotherms are determined at a constant temperature by drawing a graph (m=f(aw)T)of water content (m) and water activity (aw) of food and they give us very useful information aboutcondition of food. Some equations such as GAB, BET, Halsey and Henderson, considering relationamong water activity, moisture content and binding energy of water, have been developed in order tosymbolize sorption isotherms of food. Experimental determination of sorption isotherms, means ofconstants, and solving of sorption equations were reviewed in this article
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
