Moisture sorption isotherm characteristics of food products: A review

Abstract

Knowledge of the sorption properties of foods is of great importance in food dehydration, especially in the quantitative approach to the prediction of the shelf life of dried foods. Equations for modelling water sorption isotherms are of special interest for many aspects of food preservation by dehydration, including evaluation of the thermodynamic functions of the water sorbed in foods. Knowledge of the thermodynamic properties associated with sorption behaviour of water in foods is important to dehydration in several respects, especially in the design and optimization of unit operation.