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Relevant bibliographies by topics / Moisture sorption isotherm

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Academic literature on the topic 'Moisture sorption isotherm'

Author: Grafiati

Published: 3 June 2025

Last updated: 20 July 2025

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Journal articles on the topic "Moisture sorption isotherm"

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Vitázek, I., and J. Havelka. "Sorption isotherms of agricultural products." Research in Agricultural Engineering 60, Special Issue (2014): S52—S56. http://dx.doi.org/10.17221/35/2013-rae.

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The aim of the paper is to expand the theory of sorption and equilibrium moisture contents as well as to present the methodology of developing two types of sorption isotherms &ndash; I and II. The attention is also paid to the importance of the isotherms in the thermodynamics of drying and in the process of storage of agricultural products. Presented methodology of obtaining the isotherms is based on selected equations of the theory of adsorption and on the results of experimental measurements of equilibrium moisture content. Definition of the new isotherm II is introduced as dependence of

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Setyawan, N., Clarissa, E. Y. Purwani, and A. Budiyanto. "Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models." IOP Conference Series: Earth and Environmental Science 1024, no. 1 (2022): 012053. http://dx.doi.org/10.1088/1755-1315/1024/1/012053.

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Abstract Cassava, rice, sorghum, and sago flour can be mixed into composite flour. The properties of composite flour easily absorb water, so it is necessary to know the isotherm sorption through various models, such as Brunauer-Emmet-Teller (BET), Oswin, Hasley, Henderson, Caurie, Chen-Clayton and Guggenheim, Anderson, and Boer (GAB). Information on the sorption properties of foods is of great importance in food dehydration, especially in the quantitative approach to predicting the shelf life of dried foods such as flour. This research aims to determine the sorption isotherms of composite flou

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Zhou, Z., and K. P. Zubarev. "The use of sorption and excess sorption isotherm in the mathematical modeling of the unsteady-state heat and humidity regime of the building envelope." Journal of Physics: Conference Series 2131, no. 5 (2021): 052072. http://dx.doi.org/10.1088/1742-6596/2131/5/052072.

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Abstract In the given article the development of the moisture transfer equation based on the theory of moisture potential is considered. The task of combined heat and moisture transfer is one of the most complicated tasks in the building thermal physics field. The classical equations of moisture transfer by K.F. Fokin representing the transfer of moisture under the action of partial transfer potentials - the gradient of the partial pressure of water vapor and the gradient of humidity F - are listed. The possibility of uniform accounting of the combined water vapor transfer on the basis of the

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Mitrevski, Vangelce, and Cvetanka Mitrevska. "Mathematical modelling of moisture sorption isotherms of some fruits." INTERNATIONAL JOURNAL OF THERMAL-FLUID ENGINEERING AND MODERN ENERGETICS 1, no. 1 (2022): 74–82. http://dx.doi.org/10.51558/2831-0527.2022.1.1.74.

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The moisture sorption isotherms of some fruits namely pear and quince were determined at 15, 30, 45 and 60oC over a range of water activity from 0.110 to 0.920 using the standard, static-gravimetric method. The experimental sorption data were fitted with generated three-parameter sorption isotherm models on Mitrevski et al., and the referent Anderson model known in the scientific and engineering literature as Guggenheim-Anderson-de Boer (GAB) model. In order to find which models give the best results, large number of numerical experiments was performed. After that, several statistical criteria

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Blahovec, J., and S. Yanniotis. "'GAB' generalised equation as a basis for sorption spectral analysis." Czech Journal of Food Sciences 28, No. 5 (2010): 345–54. http://dx.doi.org/10.17221/146/2009-cjfs.

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The transformed sorption isotherm (represented by the ratio of water activity and moisture content (d.b.) versus water activity) was approximated by polynomials of 2<sup>nd</sup>&ndash;<sup>6th</sup> order. It is shown that the relative derivative of the transformed equation expresses the deviation of the sorption isotherm from the linear relationship between the moisture content and water activity either to the sorption isotherm of the Lagmuir's type (the positive relative derivative) or to the sorption isotherm of the solution type (the negative relative derivativ

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Chen, Chiachung. "Validation of the Component Model for Prediction of Moisture Sorption Isotherms of Two Herbs and other Products." Foods 8, no. 6 (2019): 191. http://dx.doi.org/10.3390/foods8060191.

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Sorption isotherm is an essential property for the processing of biological materials. In this study, a component model for the prediction of the sorption isotherm was evaluated. In order to validate this component model, the moisture sorption isotherms for Chrysanthemum morifolium flowers and the orchid Anoectochilus formosanus Hayata were determined. The sorption isotherm was measured by using the equilibrium relative humidity technique for five temperatures. Seven sorption isotherm models were selected with four quantitative criteria and residual plots to evaluate fitting ability and predic

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Rachtanapun, Pornchai, and R. Suriyatem. "Prediction Models for Moisture Sorption Isotherms of Soy Protein Isolate/Carboxymethyl Chitosan/Oleic Acid Blend Films." Advanced Materials Research 506 (April 2012): 595–98. http://dx.doi.org/10.4028/www.scientific.net/amr.506.595.

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Soy protein isolate/carboxymethyl chitosan/oleic acid (SPI/CMCH/O) blend films were prepared by solution casting. The effect of various oleic acid content (0, 2.5, 5.0, 10.0, 20.0 pph of SPI and CMCH) on water sorption isotherm of SPI/CMCH base film was investigated. The sorption isotherm of SPI/CMCH/O blend films was evaluated at serveral relative humidity (0, 16, 35, 55 and 76% RH), at 25±1°C. The isotherms showed equilibrium moisture content (%EMC) of SPI/CMCH/O blend films decreased when oleic acid content increased. Understanding of sorption isotherms is an importance for prediction of mo

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Suriyatem, Rungsiri, and Pornchai Rachtanapun. "Prediction Modeling for Moisture Sorption Isotherms of Rice Starch/Carboxymethyl Cellulose from Durian Rind Blend Films." Applied Mechanics and Materials 431 (October 2013): 32–36. http://dx.doi.org/10.4028/www.scientific.net/amm.431.32.

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Rice starch/carboxymethyl cellulose from durian rind (RS/CMCd) blend films were prepared by solution casting. The effect of different ratios between rice starch and CMCd (100:0, 88:12, 67:33, 50:50, 33:67, 12:88 and 0:100) on moisture sorption isotherm of blend films was investigated. The sorption isotherm of RS/CMCd blend films was determined at various relative humidity (RH) at 25°C. The isotherm curves revealed that the highest equilibrium moisture content (EMC) was obtained from CMCd film, at aw=85. Knowledge of sorption isotherms is important to predict the moisture sorption properties of

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Alfiah, Mutiara Nur, Sri Hartini, and Margareta Novian Cahyanti. "MATHEMATICAL MODELS AND THERMODYNAMIC PROPERTIES OF MOISTURE SORPTION ISOTHERMS OF FERMENTED CASSAVA FLOUR BY RED YEAST RICE." ALCHEMY Jurnal Penelitian Kimia 13, no. 1 (2017): 29. http://dx.doi.org/10.20961/alchemy.13.1.4326.29-40.

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<p>This research aims to determine moisture sorption isotherm curves, moisture sorption isotherm models and thermodynamic properties of fermented cassava flour by red yeast rice. The moisture sorption isotherm model used are Guggenheim Anderson deBoer (GAB), Brunauer Emmet Teller (BET) and Caurie. Meanwhile, the test of modelling accuray by Mean Relative Deviation (MRD) and Root Mean Square Error (RMSE). The thermodynamic properties, i.e., enthalpy and entropy were calculated by Clausius - Clapeyron equation. The result shows that the moisture sorption isotherm curve on fermented cassava

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Alfiah, Mutiara Nur, Sri Hartini, and Margareta Novian Cahyanti. "MATHEMATICAL MODELS AND THERMODYNAMIC PROPERTIES OF MOISTURE SORPTION ISOTHERMS OF FERMENTED CASSAVA FLOUR BY RED YEAST RICE." ALCHEMY Jurnal Penelitian Kimia 13, no. 1 (2017): 29. http://dx.doi.org/10.20961/alchemy.v13i1.4326.

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<p>This research aims to determine moisture sorption isotherm curves, moisture sorption isotherm models and thermodynamic properties of fermented cassava flour by red yeast rice. The moisture sorption isotherm model used are Guggenheim Anderson deBoer (GAB), Brunauer Emmet Teller (BET) and Caurie. Meanwhile, the test of modelling accuray by Mean Relative Deviation (MRD) and Root Mean Square Error (RMSE). The thermodynamic properties, i.e., enthalpy and entropy were calculated by Clausius - Clapeyron equation. The result shows that the moisture sorption isotherm curve on fermented cassava

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Dissertations / Theses on the topic "Moisture sorption isotherm"

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Al-Muhtaseb, Ala'A. "Moisture sorption isotherms and drying characteristics of starch materials." Thesis, Queen's University Belfast, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.403272.

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Hashimoto, Yemia Turnage, and Yemia Turnage Hashimoto. "Sorption isotherms of trichloroethylene to sand at varying moisture contents." Thesis, The University of Arizona, 1998. http://hdl.handle.net/10150/626777.

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The sorption of trichloroethlyene (TCE) vapors to low foe silica sand wetted at five moisture contents (approximately 5.3, 9.2, 13.2, 17.2 and 21.2%) in stainless steel columns was studied using three techniques: complete breakthrough curves, step-wise desorption, and adsorption pulses. Distribution coefficients ~) were determined and there is no trend with moisture content. ~ varied for the different techniques, with complete breakthrough curves giving the most consistent values. These results also indicate that desorption experiment protocols need further evaluation and that rate

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Zhang, Zhidong. "Modelling of sorption hysteresis and its effect on moisture transport within cementitious materials." Thesis, Paris Est, 2014. http://www.theses.fr/2014PEST1055/document.

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La durabilité des structures en béton armé ainsi que leur durée de vie sont étroitement liées à la mise en œuvre simultanée de nombreux phénomènes physiques et chimiques. Ceux-ci sont de diverses natures mais restent, en général, fonction des propriétés hydriques des matériaux étudiés. Ainsi, la prédiction des dégradations potentielles d'un matériau cimentaire requiert l'étude du transport de l'eau liquide et des phases gazeuses à travers ce dernier, considéré comme un milieu poreux. En milieu naturel, les structures subissent des variations périodiques de l'humidité relative extérieure (HR).

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Peters, Richard Edward. "An experimental apparatus for the measurement of sorption isotherms of moisture in porous building materials." Thesis, This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-09122009-040234/.

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Funk, Max. "Hysteresis der Feuchtespeicherung in porösen Materialien." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2012. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-88943.

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In dieser Arbeit wird eine einheitliche physikalische Beschreibung des Feuchtespeicherverhaltens poröser Materialien gegeben, und ein anwendungsorientiertes Modell daraus abgeleitet. Insbesondere wird die Hysteresis der Feuchtespeicherung berücksichtigt. Die thermodynamischen Grundlagen der Feuchtespeicherung werden vollständig abgeleitet. Die Energie des kondensierten Wassers wird durch die Energie der freien Flüssigphase zuzüglich einer Porenwechselwirkungsenergie dargestellt. Um das Kondensationsverhalten zu beschreiben, wird ein thermodynamisches Kondensationspotential eingeführt; dabei we

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Betiol, Lilian Fachin Leonardo [UNESP]. "Estudo das isotermas de adsorção do bagaço de mandioca proveniente da indústria de fécula." Universidade Estadual Paulista (UNESP), 2016. http://hdl.handle.net/11449/145009.

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Submitted by LILIAN FACHIN LEONARDO BETIOL null (lilianfacleo@hotmail.com) on 2016-12-04T18:12:23Z No. of bitstreams: 1 Tese - Formatada (1) Corrigida.pdf: 1975637 bytes, checksum: a2ca74a2f726452b217e860e0c11c866 (MD5)<br>Approved for entry into archive by Felipe Augusto Arakaki (arakaki@reitoria.unesp.br) on 2016-12-06T13:52:01Z (GMT) No. of bitstreams: 1 betiol_lfl_me_sjrp.pdf: 1975637 bytes, checksum: a2ca74a2f726452b217e860e0c11c866 (MD5)<br>Made available in DSpace on 2016-12-06T13:52:01Z (GMT). No. of bitstreams: 1 betiol_lfl_me_sjrp.pdf: 1975637 bytes, checksum: a2ca74a2f726452b217

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Wang, Jing-hung, and 王景弘. "Study on Sorption Isotherms and Moisture Migration of Composite Foods." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/87944445697621662134.

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碩士<br>大葉大學<br>生物產業科技學系<br>100<br>Preserved foods containing more than one component are called as composite foods, among which moisture transfer phenomenon often occurs. In the condition of long-term preservation, moisture transfer easily occurs among each heterogeneous component, results in a tremendous impact on food quality, and affects food safety. Previous studies of the moisture in composite foods focused on discussions of overall water activity, and seldom involved equilibrium moisture content of heterogeneous components and moisture transfer among them. Therefore, this study selected c

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Funk, Max. "Hysteresis der Feuchtespeicherung in porösen Materialien." Doctoral thesis, 2010. https://tud.qucosa.de/id/qucosa%3A26043.

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In dieser Arbeit wird eine einheitliche physikalische Beschreibung des Feuchtespeicherverhaltens poröser Materialien gegeben, und ein anwendungsorientiertes Modell daraus abgeleitet. Insbesondere wird die Hysteresis der Feuchtespeicherung berücksichtigt. Die thermodynamischen Grundlagen der Feuchtespeicherung werden vollständig abgeleitet. Die Energie des kondensierten Wassers wird durch die Energie der freien Flüssigphase zuzüglich einer Porenwechselwirkungsenergie dargestellt. Um das Kondensationsverhalten zu beschreiben, wird ein thermodynamisches Kondensationspotential eingeführt; dabei w

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Books on the topic "Moisture sorption isotherm"

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Universitas Sam Ratulangi. Fakultas Perikanan., ed. Moisture sorption isotherm dari beberapa produk olahan traditional hasil perikanan di Sulawesi Utara: Laporan penelitian. Universitas Sam Ratulangi, Fakultas Perikanan, 1992.

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Labuza, Theodore P. Moisture Sorption: Practical Aspects of Isotherm Measurement and Use. 2nd ed. American Association of Cereal Chemists, 2000.

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Book chapters on the topic "Moisture sorption isotherm"

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Kumar Das, Susanta, and Madhusweta Das. "Water Activity and Moisture Sorption Isotherm." In Fundamentals and Operations in Food Process Engineering. CRC Press, 2019. http://dx.doi.org/10.1201/9780429058769-12.

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Saha, Nabanita, Madhusweta Das, Dipali S. Shinde, Antonin Minařík, and Petr Saha. "Moisture Sorption Isotherm and Isosteric Heat of Sorption Characteristics of PVP-CMC Hydrogel Film: A Useful Food Packaging Material." In Polymers and Polymeric Composites: A Reference Series. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-76573-0_36-1.

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Saha, Nabanita, Madhusweta Das, Dipali S. Shinde, Antonin Minařík, and Petr Saha. "Moisture Sorption Isotherm and Isosteric Heat of Sorption Characteristics of PVP-CMC Hydrogel Film: A Useful Food Packaging Material." In Polymers and Polymeric Composites: A Reference Series. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-77830-3_36.

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Weisser, Horst, and Franz Liebenspacher. "Determination of Water Content and Moisture Sorption Isotherms of Cellulose Packaging Material." In Food Properties and Computer-Aided Engineering of Food Processing Systems. Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-009-2370-6_15.

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Caballero-Cerón, C., J. A. Guerrero-Beltrán, H. Mújica-Paz, J. A. Torres, and J. Welti-Chanes. "Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practical Applications." In Food Engineering Series. Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2578-0_15.

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Sharma, A. K., N. R. Panjagari, and A. K. Singh. "Intelligent Modelling of Moisture Sorption Isotherms in Milk Protein-Rich Extruded Snacks Prepared from Composite Flour." In Communications in Computer and Information Science. Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0755-3_10.

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A. Aviara, Ndubisi. "Moisture Sorption Isotherms and Isotherm Model Performance Evaluation for Food and Agricultural Products." In Sorption in 2020s. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.87996.

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Seaidpour M. and Wadsö L. "Comparison of moisture equilibrium of cement-based materials in presence of slag and silica fume in different wetting and drying cycles." In Construction Materials and Structures. IOS Press, 2014. https://doi.org/10.3233/978-1-61499-466-4-813.

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Water vapor sorption isotherms are essential data in models to predict the service life of the cement based structures. The knowledge about sorption isotherms in the presence of supplementary cementitous materials (SCMs) is limited. This study investigates the influence of water to cement ratio (0.4, 0.5 and 0.6), and the presence of two SCMs (70% slag and 10% silica fume) on sorption isotherm in hygroscopic and above hygroscope RH ranges for paste and mortars. Dynamic vapor balance in hygroscopic rang and pressure plates above hygroscopic range are used to generate sorption isotherms. Based on Jennings model (CM-II) for C-S-H structure, desorption isotherms are divided to different parts in which different pores are emptied. The samples with silica fume and slag have higher moisture content than OPC, but, with higher amount of gel pores and lower amount of capillary pores. At low RH intervals all samples have very similar desorption curves and introduction of SCMs induce slightly increase on BET surface area. Above 30% RH, samples have different desorption curves and the initial desorption is higher than following desorption for all samples.

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Abbott, Steven, Kaja Harton, Nobuyuki Matubayasi, and Seishi Shimizu. "What Are Our Food/Water Isotherms Really Telling Us? A New Way to Look at Old Data." In Soft Matter in Foods. Royal Society of Chemistry, 2025. https://doi.org/10.1039/9781837676699-00027.

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It is standard practice in the food industry to measure moisture isotherm data to both predict empirical values via fitting functions and use the fitting parameters to extract molecular insight into sorption mechanisms. This task is complicated by the existence of competing models that are based on different assumptions. But it is worse than that; the most common models, GAB and BET, are based on overly simplistic assumptions that are paradoxical when applied to food. Here we show that the ABC isotherm, founded on the statistical thermodynamic fluctuation theory, allows us to understand molecular interactions that underlie sorption in foods from isotherm data. Because we can convert GAB and BET parameters directly into ABC (other popular schemas require a bit more effort), it is possible to re-analyse the historical data. Using analyses that are both visual (curves representing underlying interactions) and numerical (universal ABC parameters), we can compare and contrast interactions at the molecular level. The method is easy to implement standalone, or via a free, web-based app.

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Cao, W., S. Tian, and C. Zhang. "Moisture sorption isotherm and thermodynamic property of Litopenaeus vannamei." In Material Science and Engineering. CRC Press, 2016. http://dx.doi.org/10.1201/b21118-118.

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Conference papers on the topic "Moisture sorption isotherm"

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Koç, Banu, Gamze Atar, and Nazan Çağlar. "Moisture sorption characteristics of pistachio." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7826.

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In this study, the moisture adsorption isotherm of pistachio was determined at 25°C and relative humidity (10-90%), using the standard static, gravimetric method. Eleven sorption models were tested to fit the experimental data. A non-linear regression analysis method was used to evaluate the constants of the sorption equations. The GAB equation gave the best fit to the experimental data for a wide range of water activity, while BET gave the best fit for a water activity range of 0.1-0.5. The agreement between experimental and predicted values of these models was found to be satisfactory. Keywo

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Zammouri, Amel, M. Ben Zid, N. Kechaou, and N. Boudhrioua Mihoubi. "Thermodynamic properties and moisture sorption isotherms of two pharmaceutical compounds." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7702.

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This investigation examines and compares the water sorption isotherms and the thermodynamic properties of two pharmaceutical preparations (Hypril and Azix) intended to be manufactured with the same process plant and equipment. The moisture equilibrium isotherms were determined at 50, 60 and 70 °C using a gravimetric technique. Five isotherm models were explored for their fitting to the experimental data. Azix showed sigmoid type II isotherms while Hypril showed type III isotherms according to the BET classification. All investigated models fitted well the water sorption isotherms of Hypril. By

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Ajiboye Solomon Oyerinde and Ayodeji John Mustapha. "Moisture Sorption Isotherm Characteristics of Dehydrated Sorghum Flour ("Ogi")." In 2012 Dallas, Texas, July 29 - August 1, 2012. American Society of Agricultural and Biological Engineers, 2012. http://dx.doi.org/10.13031/2013.41710.

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Amel, Fedol, and A. Cheriti. "Modelling the Water Sorption Isotherms of Warionia Saharae and determination of sorption heats and drying kinetics." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7669.

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The hygroscopic equilibrium of Warionia saharae was studied, which allowed getting an idea of the equilibrium water content relative to a given humidity. The results of this study made it possible to have the sorption curves. The results of this study made it possible to obtain the sorption curves necessary for know the storage conditions of the plant and the study of its drying kinetics. The static gravimetric method was used to determine sorption isotherms of Warionia saharae leaves at 30and 40 ◦C and in the range of water activity varying from 0.063 to 0.898. The Gab, Peleg models was fou

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Fadilah, Sperisa Distantina, and Ari D. Susanti. "Moisture sorption isotherm of edible film made from carrageenan and carboxy methyl glucomannan." In THE 4TH INTERNATIONAL CONFERENCE ON INDUSTRIAL, MECHANICAL, ELECTRICAL, AND CHEMICAL ENGINEERING. Author(s), 2019. http://dx.doi.org/10.1063/1.5098244.

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Laila, Umi, Rifa Nurhayati, Yuniar Khasanah, and Dini Ariani. "Utilization of moisture sorption isotherm in predicting shelf-life of salted-roasted peanut." In THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0117174.

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Ramaraoa, B. V., and S. G. Chatterjee. "Moisture Sorption by Paper Materials under Varying Humidity Conditions." In The Fundamentals of Papermaking Materials, edited by C. F. Baker. Fundamental Research Committee (FRC), Manchester, 1997. http://dx.doi.org/10.15376/frc.1997.2.703.

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The uptake of moisture by paper sheets was analyzed as an adsorption process occurring in a porous medium. Water vapor was assumed to diffuse into the pore space and was subsequently adsorbed onto the surfaces of the fibers constituting the paper sheet. The response of the sheets to variations in relative humidity was investigated. Since the transient moisture profiles inside paper sheets depend upon the moisture sorption equilibria for paper, the equilibrium behavior was investigated with special emphasis on a description of sorption hysteresis. It is necessary to follow equilibrium trajector

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Slamet, Agus, Danar Praseptiangga, Rofandi Hartanto, and Samanhudi. "Moisture sorption isotherm and shelf life of pumpkin and arrowroot starch-based instant porridge." In 3RD INTERNATIONAL CONFERENCE ON CONDENSED MATTER AND APPLIED PHYSICS (ICC-2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0003102.

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Jatmiko, Tri Hadi, Crescentiana D. Poeloengasih, Dwi Joko Prasetyo, and Vita Taufika Rosyida. "Effect of plasticizer on moisture sorption isotherm of sugar palm (Arenga Pinnata) starch film." In INTERNATIONAL SYMPOSIUM ON FRONTIER OF APPLIED PHYSICS (ISFAP) 2015. AIP Publishing LLC, 2016. http://dx.doi.org/10.1063/1.4941651.

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Arotaritei, Dragos, Mihai Ilea, Trinca Carmen lucia, and Andrei Gheorghita. "A PROPOSAL FOR ISOTHERMAL MODEL SELECTION, A HEURISTIC APPROACH." In eLSE 2021. ADL Romania, 2021. http://dx.doi.org/10.12753/2066-026x-21-173.

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There are many mathematical models for sorption isotherms, with some practically application in the food chemistry. In this case, an isotherm describes a relationship (linear or nonlinear) between moisture content and water activity in a certain type of food. The hysteresis for a typical food product is taken into account with educational objective: a better understanding of the sorption process. Depending of the food chemical composition, the relationship between water activity and water content can be simple of very complex, a large number of models having been proposed to cover a large vari

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Reports on the topic "Moisture sorption isotherm"

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Glass, Samuel V., Samuel L. Zelinka, Charles R. Boardman, and Emil Engelund Thybring. Promoting advances in understanding water vapor sorption in wood: relegating popular models and misconceptions. Department of the Built Environment, 2023. http://dx.doi.org/10.54337/aau541615744.

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Abstract:

Water vapor sorption is a fundamental characteristic of wood as a building material. Apart from empirical prediction, models are often used to interpret the time-dependent process of water vapor uptake (sorption kinetics) and equilibrium states of water in wood (sorption isotherms). This paper summarizes our recent investigations into measurement methods and popular models that are widely used for interpreting these physical phenomena. Commonly used criteria for determining equilibrium moisture content with the dynamic vapor sorption technique yield much larger errors than previously thought.

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