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 …

Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is
the first English handbook entirely devoted to water vapor sorption data of foods and food …

The objective of this study was to evaluate the capacity of eight published two‐parameter
equations in describing water sorption isotherms of various types of foods. Thirty‐nine food …

Previously obtained water sorption isotherms were used for the calculation of
thermodynamic functions of water vapour sorption in sugar beet root and its main …

ABSTRACT A multilayer adsorption equation, originally developed for physical adsorption
on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of …

This work reports that the parameter k (factor correcting the properties of the multilayer) in
the GAB sorption equation varies from nearly unity to as low as 0· 56 for a large variety of …

Some aspects of GAB monolayer values in foods were reviewed. Literature data on the
stoichiometry of water sorption by proteins and other biopolymers were re-analyzed and a …

The growth of wireless and mobile communications technologies offers new possibilities for
context driven information systems. Specifically, nowadays, mobile phones are equipped …

The water adsorption isotherm at 25° C of freeze‐dried amorphous trehalose and trehalose
with the addition of maltodextrin (MD) DE 10.9 was obtained. Moisture uptake as a function …

The water adsorption isotherms at 30° C of precooked beef previously dried at three different
temperature: 30° C, 55° C and 70° C, respectively, were determined. It was found that the …