Abstract
As part of a more extensive study of the practical and theoretical aspects of water activity of foods in relation to drying and storage, a search was made for a suitable general equation which is able to describe food-water sorption isotherms and also supplies useful theoretical information. Such an equation is not accepted yet and it needs no further comment that present-day techniques which are in use for processing data in food engineering and research could greatly benefit from a relatively simple equation for the standardized description and interpretation of these important relations between water activity and water content. Until now the well-known isotherm equation of Brunauer, Enmett and Teller (B E T, 1938) is used in food science mainly for the estimation of monolayer water contents that are related to the longest storage life of dried products. But since the B E T - equation fits practical isotherms only up to about 0.35 water activity, empirical equations or numerical techniques are generally used for the practical isotherm description.
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© 1985 Martinus Nijhoff Publishers, Dordrecht
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van den Berg, C. (1985). Development of B.E.T.-Like Models for Sorption of Water on Foods, Theory and Relevance. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_8
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DOI: https://doi.org/10.1007/978-94-009-5103-7_8
Publisher Name: Springer, Dordrecht
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