The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Equations for fitting water sorption isotherms of foods: Part 1 — a review
Abstract
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 been proposed in the literature for correlating equilibrium moisture content in food systems, have been compiled and analysed. Their origin, range of applicability (both to type of food and water activity) and use are discussed. It is hoped that this critical compilation may be a useful guide for those researchers interested in the mathematical description of the water sorption isotherms of foods.
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Citations
Cites
Adsorption of Gases in Multimolecular Layers
Brunauer, S., Emmett, P. H., & Teller, E. (1938) · Journal of the American Chemical Society · doi:10.1021/ja01269a023 · Cited by 28,156
Cited by
Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes
Kaymak-Ertekin, F., & Gedik, A. (2004) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2003.10.012 · Cited by 342
Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review
Syamaladevi, R. M., Tang, J., Villa‐Rojas, R., Sablani, S., Carter, B., & Campbell, G. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12190 · Cited by 339
Belessiotis, V., & Delyannis, E. (2011) · Solar Energy · doi:10.1016/j.solener.2009.10.001 · Cited by 319
Metadata
- Authors
- CHIRIFE, J., & IGLESIAS, H. A.
- Venue
- International Journal of Food Science and Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 1978-06-01
- Volume
- 13
- Issue
- 3
- Pages
- 159-174
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2164864808
- Cited by
- 379
- References
- 1
- FWCI
- 6.89
- Type
- journal article
- Language
- en
- Open access
- closed
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- CHIRIFE, J., & IGLESIAS, H. A. (1978). Equations for fitting water sorption isotherms of foods: Part 1 — a review. International Journal of Food Science and Technology. https://doi.org/10.1111/j.1365-2621.1978.tb00792.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
