Prediction of Water Sorption Isiotherms of Food Models From Knowledge of Components Sorption Behavior

The water sorption iSocerms of various nonsoluble food components (bio‐polymers) as well as of model systems prepared by wet mixing of such constituents followed by freeze‐drying, were measured and analyzed. An attempt to predict product isotherms from knowledge of component isotherms and weight fractions of components gave satisfactory results in various cases while in others the predicted product equilibrium moisture contents were significantly higher than the experimental values. This was attributed to interactions between constituents leading to a reduction of water‐binding capacity.