An equation for correlating equilibrium moisture content in foods

Abstract

Summary The object of this study was to show that a multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, can be used to describe reasonably well the water sorption isotherms of a great variety of foods and food components. Apparently, the proposed equation has not been applied to the food area before. Characteristics parameters of the adsorption equation for each of the foods tested were computed and a statistical analysis of its applicability was made.