The moisture sorption isotherms for carrot chips after vacuum frying were determined using a gravimetric technique at 10, 25, and 40°C and fitted with BET, GAB, Smith, Halsey, Henderson, and Peleg models. A nonlinear least-squares regression program was used to determine the models constants. The Peleg, Halsey, and GAB models were found to best represent the experimental data throughout the entire water activity range.
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Liu-ping et al. (2005) studied this question.
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