Full Access

DIVIDED SORPTION ISOTHERM CONCEPT: an ALTERNATIVE WAY to DESCRIBE SORPTION ISOTHERM DATA

Corresponding Author

M.G. ISSE

Institute of Food Process Engineering Karlsruhe University Karlsruhe, Germany

Mailing address: Dipl.-Ing. M.G. Isse, Institut für Lebensmittelverfahrenstechnik, Universitát Karlsruhe, Kaiserstraβe 12, 7500 Karlsruhe 1, Germany.Search for more papers by this author

H. SCHUCHMANN,

H. SCHUCHMANN

Institute of Food Process Engineering Karlsruhe University Karlsruhe, Germany

Search for more papers by this author

H. SCHUBERT,

H. SCHUBERT

Institute of Food Process Engineering Karlsruhe University Karlsruhe, Germany

Search for more papers by this author

M.G. ISSE,

Corresponding Author

M.G. ISSE

Institute of Food Process Engineering Karlsruhe University Karlsruhe, Germany

Mailing address: Dipl.-Ing. M.G. Isse, Institut für Lebensmittelverfahrenstechnik, Universitát Karlsruhe, Kaiserstraβe 12, 7500 Karlsruhe 1, Germany.Search for more papers by this author

H. SCHUCHMANN,

H. SCHUCHMANN

Institute of Food Process Engineering Karlsruhe University Karlsruhe, Germany

Search for more papers by this author

H. SCHUBERT,

H. SCHUBERT

Institute of Food Process Engineering Karlsruhe University Karlsruhe, Germany

Search for more papers by this author

First published: May 1993

https://doi.org/10.1111/j.1745-4530.1993.tb00166.x

Citations: 9

About

PDF

Tools

Share a link

Email
Wechat
Bluesky

ABSTRACT

The broad range of moisture sorption isotherm (MSI) data of mango is divided into two ranges of submoisture sorption isotherms (sub-MSI), corresponding to two different ranges of water activity; the net isosteric heat of sorption (q_st) is used as subdivision criterion of these two ranges. the sub-MSI are fitted to a general elquation. the mean error is 5% for the first sub-MSI (q_st) and 10% for the second (q_st≤ 0).

REFERENCES

CHIRIFE, J. and IGLESIAS, H.A. 1978. Equations for fitting water sorption isotherms of foods: Part 1. A review. J. Food Technol. 30, 159–174.
Google Scholar
GAL, S. 1967. Die Methoden der Wasserdampf-Sorpionsmessungen, p. 13, Springer Verlag, Berlin .
10.1007/978-3-642-94975-3
Google Scholar
IGLESIAS, H.A. and CHIRIFE, J. 1982. Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components, pp. 262–265, Academic Press, New York .
10.1016/B978-0-12-370380-4.50008-6
Google Scholar
KAREL, M. 1973. Recent research in the area of low moisture and intermediate moisture foods. Crit. Rev. Food Technol. 87, 329–373.
10.1080/10408397309527144
CAS Google Scholar
RIZVI, S.S.H. 1986. Thermodynamic properties of foods in dehydration. In Engineering Properties of Foods, ( M.A. Rao and S.S.H. Rizvi, eds.) pp. 133–214, Marcel Dekker, New York .
Google Scholar
ROCKLAND, L.B. 1969. Water activity and storage stability. Food Technol. 23, 11–21.
Google Scholar
SARAVACOS, G.D., TSIOURVAS, D.A. and TSAMI, E. 1986. Effect of temperature on water adsorption isotherms of sultana raisins. J. Food Sci. 51, 381–383.
10.1111/j.1365-2621.1986.tb11135.x
Web of Science® Google Scholar
SPIESS, W. and WOLF, W. 1983. the results of the COST-90 project on water activity. In Physical Properties of Foods, p. 65, Applied Science Publishers, London .
Google Scholar

Citing Literature

Volume16, Issue2

May 1993

Pages 147-157

DIVIDED SORPTION ISOTHERM CONCEPT: an ALTERNATIVE WAY to DESCRIBE SORPTION ISOTHERM DATA

ABSTRACT

REFERENCES

Citing Literature

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

DIVIDED SORPTION ISOTHERM CONCEPT: an ALTERNATIVE WAY to DESCRIBE SORPTION ISOTHERM DATA

ABSTRACT

REFERENCES

Citing Literature

References

Related

Information