期刊
DRYING TECHNOLOGY
卷 24, 期 8, 页码 917-930出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373930600775979
关键词
heat of sorption; isosteric heat; model; sorption isotherm; statistical analysis
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.
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