Comparison Of Food Moisture Sorption Isotherm Equations Wolfram Demonstrations project. comparison of food moisture sorption isotherm equations. Fullscreen (disabled) this demonstration estimates the amount of desiccant needed to lower the water activity, , of a food or pharmaceutical powder. the powder's moisture sorption isotherm is described by a three parameter generic bet gab model, and that of the desiccant by a two parameter power model. these equations' parameters are determined.
Wolfram Demonstrations Project Comparison of food moisture sorption isotherm equations mark d. normand and micha peleg; food calories mark d. normand and micha peleg; food preservation hurdle technology mark d. normand and micha peleg; three component food mixtures christina s. barsa, mark d. normand and micha peleg; titration of common food acids amy d. kim, mark d. normand. This demonstration shows the equilibration of moisture in binary mixtures of various compositions stored together in a sealed container. it shows how moisture is lost by the wetter ingredient and gained by the drier one so that both will reach the same equilibrium water activity. it plots the moisture sorption isotherms of the two ingredients. Moisture sorption isotherms, i.e., the relationship between moisture content and a w at constant pressure and temperature describing the sorption process of water molecules into a specific material, are useful when identifying optimal food dehydration and storage conditions. moisture sorption properties affect physicochemical and biological. Sorption isotherm for a typical food product, showing the hysteresis. types of isotherms described by brunauer (mathlouthi & rogé, 2003 (20)). estimated parameters of the langmuir equation for.
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