Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930600775979
Title: Models for sorption isotherms for foods: A review
Authors: Basu, S.
Shivhare, U.S.
Mujumdar, A.S. 
Keywords: Heat of sorption
Isosteric heat
Model
Sorption isotherm
Statistical analysis
Issue Date: 2006
Citation: Basu, S., Shivhare, U.S., Mujumdar, A.S. (2006). Models for sorption isotherms for foods: A review. Drying Technology 24 (8) : 917-930. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930600775979
Abstract: This article presents basic concepts related to the thermodynamics of sorption of water and measurement of sorption isotherm for food materials. A comprehensive review of the widely used sorption models is presented. Various statistical techniques used to ascertain the effectiveness of a model to describe the sorption data are discussed. It is anticipated that this article will provide useful information to researchers pursuing work on sorption behavior of food materials as well as modeling of drying processes.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/68317
ISSN: 07373937
DOI: 10.1080/07373930600775979
Appears in Collections:Staff Publications

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