Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models

Abstract

Summary The objective of the present study is to evaluate the capacity of four published three‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and relating to fruits, meats, milk products, proteins, starchy foods and vegetables were used to evaluate the fitting abilities of the various equations. The equations studied were: B.E.T. modified – Brunauer (1945), Chen (1971), Young & Nelson (1967) and Hailwood & Horrobin (1946).