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|Title:||Models for sorption isotherms for foods: A review|
|Keywords:||Heat of sorption|
|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|
|Appears in Collections:||Staff Publications|
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