Models for sorption isotherms for foods: A review

被引：259

作者：

Basu, Santanu

Shivhare, U. S. ^{[1
]}

Mujumdar, A. S.

机构：

[1] Panjab Univ, Dept Chem Engn & Technol, Chandigarh 160014, India

[2] Natl Univ Singapore, Dept Mech Engn, Singapore 117548, Singapore

来源：

DRYING TECHNOLOGY | 2006年 / 24卷 / 08期

关键词：

heat of sorption; isosteric heat; model; sorption isotherm; statistical analysis;

D O I：

10.1080/07373930600775979

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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.

引用

页码：917 / 930

页数：14

共 74 条

[1]

AGGARWAL KK, 1971, J FOOD SCI, V36, P919

[2] A fractal isotherm for multilayer adsorption in foods [J].