Values of the isotherm factor, ∂ w /∂X) T , for various dried foods (apple, beef, cod, carrots, fennel, peas, pekanut, potatoes and trout) were calculated and reported as a function of moisture content. The effect of sorption hysteresis on the isotherm factor was also calculated for some foods. It is hoped that these data may be useful for adequately interpreting experimental results on rates of moisture sorption and desorption in dried foods.
No takes yet. Share an insight, caveat, or question.
Chirife et al. (1978) studied this question.
Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context: