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Journal articles on the topic 'Moisture Sorption Isotherms'

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Published: 5 June 2025

Last updated: 16 July 2025

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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 equilibrium moisture content dry basis on time at constant temperature, constant relative moisture of the ambient air and stable biological properties (e.g. germination). The results show following graphic dependences: isothermal distort plane; sorption isotherm I of maize grains at various temperatures; moisture loss rate in dependence on time and sorption isotherm II. These theoretical dependences supported by experimental measurements broaden the scope of the theory of sorption and may be successfully applied in long-term storage of maize grains.

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Menkov, N. D., and D. I. Gelyazkov. "Moisture sorption isotherms of millet seeds." Czech Journal of Food Sciences 18, No. 3 (2000): 86–90. http://dx.doi.org/10.17221/8316-cjfs.

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The equilibrium moisture contents were determined for millet seeds of two cultivars using the gravimetric static method at 10, 25 and 40°C over a range of relative humidities from 0.112 to 0.868. The sorption capacity of the seeds decreased with an increase in temperature at constant relative humidity. The hysteresis effect is not distinctly expressed but statistically significant. The differences between equilibrium moisture contents of the cultivars are small. Four models were applied for analyzing the experimental data using the following equations: modified Chung-Pfost, modified Halsey, modified Oswin, and modified Henderson. The modified Chung-Pfost model was found to be the most suitable for describing the relationship between equilibrium moisture content, relative humidity and temperature.

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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 moisture potential F is described. The sorption isotherm for aerated concrete is constructed in accordance with the experiment carried out in a desiccator with an aqueous solution of sulfuric acid. A new equation of moisture transfer which takes into account moistening with vaporous moisture in the sorption zone of moisture and liquid moisture in the excess sorption zone of moisture is derived. In order to simplify the work with the obtained equation a new value of the relative potential capacity is introduced. A graph construction of sorption and excess sorption isotherms which are obtained using an analytical expression for the relative potential capacity is proposed. In the sorption zone of humidification the sorption and excess sorption isotherms coincide with the classical sorption isotherm. Meanwhile, in the excess sorption zone of humidification the sorption and excess sorption isotherms depend on temperature.

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JOHN, BOSCO KAWONGOLO, I. MURANGA FLORENCE, and HENSEL OLIVER. "DETERMINATION OF THE SORPTION ISOTHERMS FOR Matooke (Musa sp., AAA-EAHB)." Journal of Advances in Food Science & Technology 4, no. 2 (2017): 52–61. https://doi.org/10.5281/zenodo.1411655.

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Banana, (matooke) Musa sp. triploid acuminate genome group (AAA-EAHB) is an important crop in Uganda.  Matooke flour contains more than 80% starch (db) which is good for both food and nonfood industrial applications, however, there is no information on moisture sorption isotherm for matooke. The main objective of the study was to establish the moisture sorption isotherms for matooke flour in order to standardize the stability of raw matooke flour with respect to microbiology and shelf life. The static gravitation method recommended by COST 90 Project was used for determination of moisture sorption isotherms. Matooke isotherms exhibited type II curve behavior which is characteristic of foodstuffs. Among the six models fitted to describe the adsorption and desorption isotherms for matooke, the GAB model best described all the adsorption and desorption moisture isotherms. Matooke should be dried to moisture content below or equal to 10% (wb) in order to obtain a microbiologically shelf-stable dry product (matooke flour). The hysteresis phenomenon was exhibited by the moisture sorption isotherms for matooke. The isoteric heat of sorption for both adsorption and desorption isotherms increased with decreased moisture content. Matooke’s total isosteric heat of sorption for the adsorption and desorption isotherms ranged between 4,586 – 2,386 kJ/kg and 18,194– 2,391 kJ/kg respectively, for equilibrium moisture content from 0.3 – 0.01 (db). The minimum energy required for drying 1 kg of fresh matooke from 80 - 10% (wb) was 5,793 kJ.

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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 for estimation and selection of the best sorption isotherm model was used. The performed statistical analysis shows that the generated three-parameter model from Mitrevski et al. gave the best fit to the sorption data of pear and quince than the referent three-parameter Anderson model. Keywords: Sorption isotherms Pear Quince Statistical criteria

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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 flour experimentally and evaluate the suitability of various mathematical models for fitting the isotherms. Samples were stored at 28 ± 2 ° C with various water activity conditions (aw 0.05-0.97). The results showed that the moisture sorption isotherm of composite flour followed the sigmoid type II behavior frequently found in dry food products. The behavior of composite flour (Formula A and C) equilibrium moisture in the study was satisfactorily described by means of the moisture sorption isotherm of Oswin model with MRD value respectively is 5.64 and 4.93. While the behavior equilibrium moisture for other flour (Formula B and D) was precisely depicted by means of the moisture sorption isotherm of Chen Clayton model with MRD value respectively is 5.08 and 3.39.

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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 moisture sorption properties of films via moisture sorption empirical models. Guggenheim-Anderson-de Boer (GAB), BrunauerEmmettTeller (BET) and Oswin sorption models were tested to fit the experimental data. The root mean squares (RMS) of GAB, BET and Oswin were in the range of 68.60-87.02, 22.86-79.38 and 694.78-3797.23, respectively. BET model was found to be the better-fitted model for SPI/CMCH/O blend films at 25±1°C.

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Luthra, Kaushik, Soraya Shafiekhani, Sammy S. Sadaka, and Griffiths G. Atungulu. "Determination of Moisture Sorption Isotherms of Rice and Husk Flour Composites." Applied Engineering in Agriculture 36, no. 6 (2020): 859–67. http://dx.doi.org/10.13031/aea.13822.

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HighlightsMoisture sorption isotherms of rice and husk flour composites were determined.Adsorption isotherms were best modeled by the Chung-Pfost and Oswin equations.Desorption isotherms were best modeled by the Polynomial and Chung-Pfost equations.The Modified Oswin model was the best for both adsorption and desorption.Abstract. Empirical models describing isotherms specifically for adsorption and desorption have not been described for rough rice and husk flour composites. Such models are vital for process control and monitoring operations which use rice husk and rice flours or their mixtures for food or material processing. The current study was undertaken to determine the moisture sorption isotherms of rice husk flour, rough rice flour and their mixtures subjected to different temperature levels. Effects of rice husk flour to rough rice flour ratio of 0:1 (0.0%), 1:49 (2.0%), 1:16 (5.9%), and 1:0 g/g (100.0%) on rough rice moisture isotherms at temperature levels of 20°C, 40°C, and 60°C were investigated. The dynamic dewpoint isotherm technique (DDI) was used to generate accurate isotherms. Several empirical models were tested to fit the experimental EMC data. All the isotherms showed typical sigmoidal type 2 shapes. The equilibrium moisture content (EMC) over equilibrium relative humidity (water activity) ranging from 10% to 95% showed temperature dependence. Hysteresis was evident for all samples, with a decreasing level at a higher temperature. Rice husk flour to rough rice flour ratio, as a factor, showed a significant effect on the EMC of rough rice. The EMC decreased with an increase in rice husk flour levels. Chung-Pfost and Oswin were the two best models for describing adsorption isotherm, and Polynomial and Chung-Pfost were the best models for fitting the desorption isotherm. Modified Oswin model was the best model amongst the two-variable models for describing both adsorption and desorption isotherms. Keywords: Empirical models, Equilibrium moisture content, Rice husk flour, Rough rice flour, Sorption isotherms.

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Willems, Wim. "A critical review of the multilayer sorption models and comparison with the sorption site occupancy (SSO) model for wood moisture sorption isotherm analysis." Holzforschung 69, no. 1 (2015): 67–75. http://dx.doi.org/10.1515/hf-2014-0069.

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Abstract The wood moisture sorption (WMS) isotherm is generally considered to contain information on the water-cell wall interaction and the abundance of water sorption sites (SSs) in wood. The Hailwood-Horrobin (HH) model – as an example of the multilayer surface sorption models – is discussed for its suitability to analyze experimental WMS isotherms, to elaborate the fundamental sorption parameters. Based on multiple independent experimental and theoretical arguments, it was concluded that the basics of the surface multilayer-sorption models do not apply to wood. This is clearly illustrated by applying the analysis to the temperature-dependence of WMS isotherms, to the comparison of adsorption vs. desorption isotherms and to the quantification of SSs in wood. A sorption site occupancy (SSO) model is presented as an alternative for the HH model. It provides a comprehensive, thermodynamically consistent and quantitative basis for the analysis of WMS isotherms. The predicted SS densities are realistic and can be used to quantify sorption hysteresis and cell wall relaxation.

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TSAMI, E., G. K. VAGENAS, and D. MARINOS-KOURIS. "MOISTURE SORPTION ISOTHERMS of PECTINS." Journal of Food Processing and Preservation 16, no. 3 (1992): 151–61. http://dx.doi.org/10.1111/j.1745-4549.1992.tb00197.x.

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Alwan, Maha M. "Equilibrium Moisture Sorption Isotherms of Aspirin." Journal of Engineering 19, no. 4 (2023): 453–63. http://dx.doi.org/10.31026/j.eng.2013.04.03.

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Equilibrium Moisture sorption isotherms are very important in drying and storage analysis. Experimental moisture equilibrium data (adsorption and desorption) of Aspirin were determined using the static method of saturated salt solutions and that by exposing the material to different conditions of temperatures and water activities. Three different temperatures (25, 30, 40Cº) and water activities in the range of (6.3- 83.6%) were used. The results showed that the equilibrium moisture content increased with the increase in water activity at any temperature and decreased with temperature increase at constant water activity. The water activity increases with increasing in temperature when moisture content was kept constant. The sorption isotherm curves are of type II according to Brunauer`s classification. The hysteresis effect was not distinctly expressed only for equilibrium sorption values of Aspirin at 25ºC. The experimental results were fitted to two sorption models (GAB and Henderson).The average relative deviation between the experimental and calculated data were obtained to select the best model. The GAB and Henderson models, obtaining values of 3.54 and 1.42 % average relative deviation and coefficient of regression of 0.98 and 0.977 respectively. The Henderson model was found to be the best fit out of the two models to predict the sorption behavior of Aspirin.

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Jakubczyk, Ewa, and Aleksandra Jaskulska. "The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups." Applied Sciences 11, no. 2 (2021): 654. http://dx.doi.org/10.3390/app11020654.

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The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.

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Jakubczyk, Ewa, and Aleksandra Jaskulska. "The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups." Applied Sciences 11, no. 2 (2021): 654. http://dx.doi.org/10.3390/app11020654.

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Mitrevski, Vangelče, Cvetanka Mitrevska, Ljupčo Trajčevski, and Borče Mitrevski. "Review models of sorption isotherms." Journal on Processing and Energy in Agriculture 26, no. 1 (2022): 1–7. http://dx.doi.org/10.5937/jpea26-36839.

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Numerous mathematical models for approximation of sorption data of food and agriculture materials are available in the referent scientific and engineering literature. Depending on the number of parameters included in the model for approximation of moisture sorption data, the models may be one, two, three, four, five or more parametric. Also the sorption models may be included or not the temperature as a parameter into the equation. The objectives of the presented article was a review of one hundred seventy-two sorption no temperature dependent sorption isotherm models which used to for approximation equilibrium moisture data of food materials. For statistics evaluation of those models the equilibrium moisture data of quince were used. The value on coefficient of determination the root mean squared error, the mean relative deviation and graphical evaluation of the residual randomness were the main assessment criterions for statistical evaluation of the sorption isotherms model. Based on the performed statistical analysis it was concluded that the model of Popovski & Mitrevski i.e. M161 has the best statistical performances.

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Nazreen, Aqila Zulaikha, Junaidah Jai, Sherif Abdulbari Ali, and Norasmah Mohamed Manshor. "Moisture Adsorption Isotherm Model for Edible Food Film Packaging – A Review." Scientific Research Journal 17, no. 2 (2020): 221. http://dx.doi.org/10.24191/srj.v17i2.10160.

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Bioplastic has been extensively studied due to its ability to replace synthetic plastics. Its biodegradability is seen as a significant advantage to be used as edible food film packaging. As a food packaging, the film should be able to retain moisture from the food and the surrounding environment. The ability of the film to retain moisture varies with the type of material the film is made of. Moisture sorption isotherms are used to study the moisture content and water activity of food or film packaging at a given temperature. There are many models to describe moisture sorption isotherm. Some researchers modified the models to account for varying temperatures. The purpose of this paper is to review types of adsorption isotherms and the most common models used for film packaging. The general and modified models are described in this paper as well as its best-fit use on film packaging. The advantages of studying adsorption isotherm include shelf-life determination, physical and chemical stability, and others.

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Ren, Zhong Yang, Yan Yan Wu, Zhen Hua Duan, Lai Hao Li, and Xian Qing Yang. "Experimental Study and Modelling of Moisture Sorption Isotherms of Salted Largehead Hairtail (Trichiurus lepturus) at 25 and 35°C." Advanced Materials Research 1033-1034 (October 2014): 681–89. http://dx.doi.org/10.4028/www.scientific.net/amr.1033-1034.681.

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The moisture sorption characteristics of salted largehead hairtail (Trichiurus lepturus) were investigated within the limits of water activity (0.11-0.98) at 25 and 35°C using a self-made instrument for the measurement of the equilibrium moisture content according to the static gravimetric method. The shape of the sorption isotherms was sigmoidal. The moisture sorption isotherms exhibited significant hysteresis. The hysteresis of salted fish may be due to the salt permeating into the body of the fish as a result of desorption and adsorption processes. Seventeen mathematical models were fit to the experimental data for the equilibrium moisture content at different water activity levels. The Ferro-Fontan equation provided the best fit for the experimental data of the equilibrium moisture content among the 17 models assessed for the sorption isotherms at 25 and 35°C. The net isosteric heats of sorption decreased gradually with increases in moisture content. The isosteric heats of sorption ranged from 44.59 kJ/mol to 45.61 kJ/mol between the moisture contents of 22.22% and 43.25% for salted largehead hairtail.

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Siripatrawan, U., and P. Jantawat. "Determination of Moisture Sorption Isotherms of Jasmine Rice Crackers Using BET and GAB Models." Food Science and Technology International 12, no. 6 (2006): 459–65. http://dx.doi.org/10.1177/1082013206072622.

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Moisture sorption isotherms of Thai Jasmine rice crackers were determined at 30, 45 and 60°C over a water activity range of 0.10 to 0.95 using a static gravimetric technique. Moisture sorption isotherms of rice crackers exhibited the sigmoid (Type II) shape. The moisture content of rice crackers decreased as temperature increased at a given water activity of the storage environment. The Brunauer, Emmett and Teller (BET) and Guggenheim-Anderson-de Boer (GAB) models were applied to fit the experimental data. The isosteric heat of sorption at different moisture levels was also determined using the Clausius–Clapeyron thermodynamic equation. A nonlinear regression analysis method was determined to evaluate the parameters of sorption equations. The criteria used to evaluate the goodness of fit of each model were the mean relative percentage deviation modulus (E) and the percentage root mean square error (RMSE). The more extended range of application of the GAB equation over the BET equation was evident. The GAB model gave the best fit to the experimental sorption data for a wide range of water activity (0.10–0.95) while the BET model gave the best fit for a water activity range of less than 0.60. The GAB model is considered suitable to predict the moisture sorption isotherm of rice crackers since it gave low E and RMSE values. The heat of sorption values of rice crackers were found to be large at low moisture content and decreased with an increase in food moisture content.

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Botelho, Fernando M., Nilso J. Boschiroli Neto, Silvia de C. C. Botelho, Gabriel H. H. de Oliveira, and Michele R. Hauth. "Sorption isotherms of Brazil nuts." Revista Brasileira de Engenharia Agrícola e Ambiental 23, no. 10 (2019): 776–81. http://dx.doi.org/10.1590/1807-1929/agriambi.v23n10p776-781.

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ABSTRACT Knowledge of the water sorption phenomenon in Brazil nut seeds will allow proper handling of this product, especially with regard to adequate conditions for safe storage. Thus, the present study aimed to determine the sorption isotherms (desorption and adsorption) of Brazil nuts, fitting different mathematical models to the experimental data, as well as to examine the hysteresis effect. To obtain the sorption isotherms, the static method was employed at temperatures of 25, 35, 45 and 55 °C and air relative humidities varying from 10 to 80%. The psychrometric conditions of the air were acquired with the aid of acid solutions and specific saturated saline left inside desiccators with the samples. It was verified that for a given isotherm, the equilibrium moisture content of Brazil nuts increases with water activity increment. In addition, at a constant water activity, equilibrium moisture content decreases with temperature increase. The Copace, Henderson and Oswin are the models that best describe the hygroscopicity of the Brazil nut seed for both the adsorption and desorption processes. Hysteresis was more pronounced at lower temperatures and higher values of water activity. The moisture content value for storage at temperatures less than 55 °C, without the risk of fungal development, must be lower than 8.2% (d.b.).

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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 the filmsviamoisture sorption empirical models. The Lewicki, Peleg, Guggenheim-Anderson-deBoer (GAB), BrunauerEmmettTeller (BET), and Oswin models were tested to fit the experimental data. The root mean squares percentage error (%RMS) of Lewicki, Peleg, GAB, BET and Oswin was in the range of 5.3-83.1, 2.2-20.0, 6.9-20.2, 3.4-26.4 and 4.7-41.2, respectively. The Peleg model was found to be the best fitted model for RS/CMCd blend films.

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Alamri, M. S., A. A. Mohamed, S. Hussain, M. A. Ibraheem, and Akram A. Abdo Qasem. "Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET." Journal of Chemistry 2018 (December 11, 2018): 1–8. http://dx.doi.org/10.1155/2018/2369762.

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Epoxy resin was prepared by crosslinking epoxidized oil and millet flour. The reaction was carried out at three different temperatures (25, 40, and 55°C) and zinc chloride levels (1, 2, and 3%). Moisture sorption isotherms were determined at 0.1 to 0.9 water activity (aw) using a gravimetric sorption analyzer (Q 2000). The sigmoidal shape (type II) of the resin isotherms exhibited lower equilibrium moisture content (EMC) at higher temperature. The experimental data were modeled using GAB (Guggenheim–Anderson–de Boer) and BET (Brunauer–Emmett–Teller). The EMC of the resin was significantly lower than that of the flour, which could be attributed to the decrease in the number of water-binding sites due to the creation of dense areas during crosslinking. The low root-mean-square error (RMSE) indicates that GAB and BET were suitable for predicting the water sorption isotherm for millet flour resin. The heat of sorption of the resin was large at low moisture content and increased at higher relative humidity. It is recommended that millet flour resin be used at relative humidity below 60%.

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Yan, Zhengyong, Maria J. Sousa-Gallagher, and Fernanda A. R. Oliveira. "Sorption isotherms and moisture sorption hysteresis of intermediate moisture content banana." Journal of Food Engineering 86, no. 3 (2008): 342–48. http://dx.doi.org/10.1016/j.jfoodeng.2007.10.009.

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Kiryakov, Ivan, Mariya Georgieva, Atanas Tashev, and Ivan Tashev. "Equilibrium isotherms of red beetroots." BIO Web of Conferences 58 (2023): 03002. http://dx.doi.org/10.1051/bioconf/20235803002.

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The equilibrium moisture content of red beetroot has been studied and the corresponding sorption- desorption curves have been obtained at temperature 20°C. The strain measurement method has been used to establish the sorption curves. Analytical dependence describing the sorption and desorption curves have also been derived. Values of equilibrium moisture contents for temperatures higher than 20°C have been obtained by the Pass and Slepchenko’s method. The results are presented in graphical and table form.

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TAVAKOLIPOUR, H., and M. MOKHTARIAN. "APPLICATION OF NEURAL NETWORK FOR ESTIMATION OF PISTACHIO POWDER SORPTION ISOTHERMS." Latin American Applied Research - An international journal 44, no. 3 (2014): 189–94. http://dx.doi.org/10.52292/j.laar.2014.440.

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Moisture sorption isotherms for pistachio powder were determined by gravimetric method at temperatures of 15, 25, 35 and 40ºC. Some mathematical models were tested to measure the amount of fitness of experimental data. The mathematical analysis proved that Caurie model was the most appropriate one. As well, adsorptiondesorption moisture content of pistachio powder were predicted using artificial neural network (ANN) approach. The results showed that, MLP network was able to predict adsorption-desorption moisture content with R2 values of 0.998 and 0.992, respectively. Comparison of ANN results with classical sorption isotherm models revealed that ANN modeling had greater accuracy in predicting equilibrium moisture content of pistachio powder.

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Lazarov, Lazar, Nesho Toshkov, Tanya Ivanova, Venelina Popova, and Nikolay Menkov. "Sorption isotherms of tobacco (Nicotiana tabacum L.) seeds." E3S Web of Conferences 207 (2020): 01018. http://dx.doi.org/10.1051/e3sconf/202020701018.

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The moisture sorption capacity of tobacco seeds is decisive for their safe long-term storage; therefore, the analysis of the sorption isotherms, in a wide temperature and water activity range, is essential for seed quality maintenance in storage. In this study, the equilibrium sorption isotherms of tobacco (N. tabacum L.) seeds, “Kroumovgrad 90” variety of Oriental tobacco, were determined. The experimental data were obtained by the static gravimetric method at different temperatures and water activities. Sorption isotherms showed a typical Type II sigmoidal profile, with a significant hysteresis effect and a decrease of seed sorption capacity with the increase of temperature. The best fitting with tobacco seed sorption isotherms were the modified Chung-Pfost (desorption) and Oswin (adsorption) models. The monolayer moisture content, important for the safe storage of tobacco seeds, was also determined. The outcomes from the study might be of practical use in tobacco seed conditioning and storage design.

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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 2nd&ndash;6th 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 derivative). The relative derivative plotted versus water activity then serves as a spectral indicator of the prevailing sorption mechanism. Spectral analysis is applied to sorption isotherms of potato and wheat starches and some fruits and vegetables. For starches, the differences in the spectral indicator between resorption and desorption as well as the effect of starch processing (gelatinisation and hydrolysis) on spectral analysis are discussed. The role of spectral analysis in the assessment of the prevailing sorption mechanism (surface vs solution sorption) is demonstrated for fruits and vegetables.

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Anyaiwe, Uche Capulet, Kennedy Ahamefula Okoronkwo, and Taiwo Ayodele Aderinola. "Moisture Sorption Characteristics of Lafun Flour." IPS Applied Journal of Nutrition, Food and Metabolism Science 2, no. 1 (2024): 11–18. http://dx.doi.org/10.54117/iajnfms.v2i1.60.

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Understanding the relationship between relative humidity and equilibrium moisture content (EMC) of any food material assist in maintaining good keeping quality. The adsorption isotherms for lafun supplemented with soy cord and residue were investigated. Six saturated salts were used which are Lithium chloride (RH: 11% aw, 0.22); potassium (RH: 93%, aw: 0.38); Magnesium chloride (RH: 33%, aw0.56); Potassium chloride (RH: 86%, aw: 0.40); Potassium acetate (RH: 23%, aw: 2.81); Potassium carbonate (RH: 43%, aw: 1.15) providing constant relative humidity environments ranging from 11 – 93%. The experimental data were compared with five widely recommended models in the literature for food adsorption isotherms (GAB, Oswin, Modified Oswin, BET and Henderson). The moisture adsorption isotherm were sigmoidal in shape and was influenced by temperature. Oswin model was best fits for all the samples at different temperatures. The monolayer moisture values for BET model of commercial ‘lafun’ sample are 0.040, 0.036 and 0.034 kgkg-1, ‘lafun’ enriched with curd 0.036, 0.038 and 0.031 kgkg-1, control ‘lafun’ 0.057, 0.038 and 0.025 kgkg-1, and ‘lafun’ enriched with residue 0.030, 0.036, 0.029 kgkg-1 at 10, 30 and 40ºC respectively while GAB model gave monolayer moisture values of 0.0682, 0.063 and 0.053 kgkg-1 for commercial ‘lafun’ sample, 0.045, 0.042 and 0.039 kgkg-1for ‘lafun’enriched with curd, 0.065, 0.042, 0.039 kgkg-1for ‘lafun’ commercial sample 0.081, 0.066 and 0.061 kgkg-1for ‘lafun’ enriched with residue at 10 ºC, 30ºC and 40 ºC respectively

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Durge, S. N., P. P. Srivastav, and R. V. Jaybhaye. "Moisture sorption isotherms of sapota powder." Agricultural Research Journal 53, no. 2 (2016): 283. http://dx.doi.org/10.5958/2395-146x.2016.00055.7.

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MAZZA, G. "Moisture sorption isotherms of potato slices." International Journal of Food Science & Technology 17, no. 1 (2007): 47–54. http://dx.doi.org/10.1111/j.1365-2621.1982.tb00158.x.

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Sacchetti, Mark. "Thermodynamic Analysis of Moisture Sorption Isotherms." Journal of Pharmaceutical Sciences 87, no. 8 (1998): 982–86. http://dx.doi.org/10.1021/js970380v.

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G. Mazza, D. S. Jayas, and N. D. G. White. "Moisture Sorption Isotherms Of Flax Seed." Transactions of the ASAE 33, no. 4 (1990): 1313–18. http://dx.doi.org/10.13031/2013.31475.

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Chen, Chiachung. "Moisture sorption isotherms of pea seeds." Journal of Food Engineering 58, no. 1 (2003): 45–51. http://dx.doi.org/10.1016/s0260-8774(02)00332-1.

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Kaleemullah, S., and R. Kailappan. "Moisture Sorption Isotherms of Red Chillies." Biosystems Engineering 88, no. 1 (2004): 95–104. http://dx.doi.org/10.1016/j.biosystemseng.2004.01.003.

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Arslan, Nurhan, and Hasan Toğrul. "Moisture Sorption Isotherms for Crushed Chillies." Biosystems Engineering 90, no. 1 (2005): 47–61. http://dx.doi.org/10.1016/j.biosystemseng.2004.10.008.

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Hossain, M. A., and B. K. Bala. "Moisture sorption isotherms of green chilli." International Journal of Food Properties 3, no. 1 (2000): 93–104. http://dx.doi.org/10.1080/10942910009524618.

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Chen, Chiachung, and Yu-Kai Weng. "Moisture Sorption Isotherms of Oolong Tea." Food and Bioprocess Technology 3, no. 2 (2008): 226–33. http://dx.doi.org/10.1007/s11947-008-0075-9.

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Kiryakov, Ivan, Mariya Georgieva, Dimitar Atanasov, and Nadya Arabadzhieva. "Sorption isotherms of parsnip." BIO Web of Conferences 45 (2022): 03003. http://dx.doi.org/10.1051/bioconf/20224503003.

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Parsnip is a root that has a number of useful nutrients. For this reason, in recent years it has been rehabilitated and is widely used in dried form in the food industry and for medicinal purposes. Knowledge of its equilibrium characteristics of the products has an important practical significance, which is expressed in the selection of a suitable drying regime, selection of optimal storage conditions, determination of the energy and the form of connection of water with the material, etc. Therefore, an experimental study was performed to determine the equilibrium moisture content of parsnip and equations describing the sorption and desorption isotherms of parsnip at a temperature of 20°C were derived. Its equilibrium moisture content at higher temperatures (20, 40 and 60°C) was determined theoretically by the method of Pass and Slepchenko. All results are summarized in analytical, graphical and tabular form.

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Pombo, Joseane C. P., Juliana R. Carmo, Adriano L. Araújo, Heloisa H. B. R. Medeiros, and Rosinelson S. Pena. "Moisture Sorption Behavior of Cupuassu Powder." Open Food Science Journal 11, no. 1 (2019): 66–73. http://dx.doi.org/10.2174/1874256401911010066.

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Introduction: In this research, the hygroscopic behavior of cupuassu (Theobroma grandiflorum) powder containing 40% maltodextrin was studied via the moisture adsorption and desorption isotherms at 25°C. Methods: The experimental sorption data of the cupuassu powder were fitted using the Halsey, Henderson, Oswin, GAB and Peleg models. In addition, the powder morphology was assessed using scanning electron microscopy. Results: Moisture sorption isotherms curves showed type III behavior, typical of foods rich in soluble components, such as sugars, present in the samples. The adsorption curve indicated that the product requires greater attention when stored and handled in environments with relative humidity above 50%. The microbiological stability of the product is assured up to 11.5% moisture content. Conclusion: During the product storage, it is recommended to use packaging with water vapor and air impermeability, due to the presence of porous microspheres that affect the protection of the active material and facilitate the moisture gain. Among the models evaluated, the Peleg and GAB models presented good suitability on predicting the product’s sorption isotherms.

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Ocheme, Ocheme Boniface, Chukwuma Charles Ariahu, and Emmanuel Kongo Ingbian. "Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack)." International Journal of Food Engineering 9, no. 4 (2013): 499–504. http://dx.doi.org/10.1515/ijfe-2012-0242.

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AbstractThe moisture sorption characteristics of dakuwa at 10, 20, 30 and 400°C were studied. The experimental sorption data obtained were applied to BET, GAB, Oswin and Henderson equations to test fitness of the equations to moisture sorption of dakuwa. The sorption isotherms of dakuwa were type III isotherms (J shaped), and the equilibrium moisture content increased with increasing water activity but decreased with increasing temperature. The BET and GAB monolayer moisture contents all decreased with increasing temperature. For adsorption, the BET monolayer was higher (3.163–4.158 g/100 g solid) than that of GAB (2.931–3.728 g/100 g solid), but for desorption, the GAB monolayer (4.792–7.741 g/100 g solid) was higher than that of BET (3.962–4.480 g/100 g solid). Evaluation of goodness of fit of models revealed that moisture sorption of dakuwa was best modelled by GAB equation.

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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 prediction performance for these products. The results indicated that the sorption temperature did not significantly affect the adsorption isotherm. The Caurie and Henderson equations could be used for C. morifolium flowers and A. formosanus Hayata. The isotherm data of raw bamboo, elecampe and three varieties of corn kernels from the literature were adopted to validate the component model. Comparing with the predicted values of component values and actual isotherm moisture, the component model has good predictive ability at the aw range smaller than 0.7. Considering the practical application, the aw range below 0.7 is the main range for the processing of agricultural products, and the predictive values of this component model could be helpful for food engineering and for the food industry.

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Lang, Qian, Vladimirs Biziks, and Holger Militz. "Water Vapor Sorption Kinetics of Beech Wood Modified with Phenol Formaldehyde Resin Oligomers." Forests 14, no. 10 (2023): 2015. http://dx.doi.org/10.3390/f14102015.

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Beech is an important tree species in Europe. This study aimed to elucidate the influence of four molecular weights of phenol formaldehyde (PF) resin (266, 286, 387, and 410 g/mol) on the sorption behavior of unmodified and modified beech wood samples using a dynamic vapor sorption (DVS) apparatus. The variations in the environmental relative humidity and moisture content (MC) of the samples were recorded, and the DVS isotherms were plotted from the equipment. During the sorption process, the MC of the modified samples decreased in comparison to that of the unmodified samples, and both apparently decreased with the increasing molecular weight of the PF resin. The DVS isotherm hysteresis plot illustrated a reduction in sorption hysteresis for the modified wood with varying PF resins compared to the unmodified samples. Based on the DVS isotherm adsorption and desorption plots, the decrease in the equilibrium of the MC can be attributed to there being fewer sorption sites in the modified samples, which exhibited the lowest hygroscopicity. Overall, the moisture sorption mechanism for both types of samples was clarified, highlighting a clear correlation between the molecular weight of the applied PF resin and its influence on moisture sorption behavior.

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Tantala, Juthamas, Chitsiri Rachtanapun, Wirongrong Tongdeesoontorn, Kittisak Jantanasakulwong, and Pornchai Rachtanapun. "Moisture Sorption Isotherms and Prediction Models of Carboxymethyl Chitosan Films from Different Sources with Various Plasticizers." Advances in Materials Science and Engineering 2019 (January 8, 2019): 1–18. http://dx.doi.org/10.1155/2019/4082439.

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Carboxymethyl chitosan (CMCH) from different chitosan sources (shrimp, crab, and squid) and molecular sizes (polymer and oligomer) were synthesized via carboxymethylation reaction. The CMCH films were prepared by solution casting. All the CMCH films had high water solubility, higher than 85% of the dry matter of the films. The sorption isotherm of the CMCH films was evaluated at several values of relative humidity (0% RH, 23% RH, 34% RH, 43% RH, 65% RH, 77% RH, and 86% RH) at 25 ± 1°C. The equilibrium moisture content values of all the CMCH films were low at lower aw but increased considerably above aw = 0.65. The sigmoidal moisture sorption isotherms of this product can be classified as type II. Understanding of sorption isotherms is an important prerequisite for the prediction of moisture sorption properties of films via moisture sorption empirical models. The experimental data were analyzed and fitted by the nine sorption models. The various constants determined by linear fitting of the sorption equation with r2 values were in the range of 0.7647 to 0.999. The GAB model was found to be the best-fitted model for CMCH films (aw = 0.23–0.86, 25 ± 1°C), and the model presented the optimal root-mean-square percentage error (%RMS) values when compared with other models. In conclusion, it can be stated that the GAB model was found to be better estimated for predicting the CMCH films than other models. Therefore, the constant derived from different sorption models were applied for use in terms of information and for the determination of the stability of CMCH packaging films for specific end uses.

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Bennamoun, Lyes, Merlin Simo-Tagne, and Macmanus Chinenye Ndukwu. "Simulation of Storage Conditions of Mixed Biomass Pellets for Bioenergy Generation: Study of the Thermodynamic Properties." Energies 13, no. 10 (2020): 2544. http://dx.doi.org/10.3390/en13102544.

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Experimental and mathematical modeling of the moisture sorption isotherms for biomass pellets during storage is performed in this study. The tested pellets are a mixture of 50% wood: spruce or pine, and 50% switchgrass agricultural biomass. Storage conditions, i.e., temperature and humidity, are tested by varying the environment conditions in a conditioning chamber. The experimental results show that the moisture sorption isotherms are not affected by the temperature. Nevertheless, the equilibrium moisture content depends on the kind of the tested pellets. Mathematical modeling of the experimental isotherms is performed using four common models: the Oswin, GAB, Henderson and Peleg models. The Oswin model is defined as the most appropriate model to predict the moisture sorption isotherms of the spruce–switchgrass pellets. It presents a coefficient of determination equal to 0.998, a standard error around 0.049 and a chi-square approaching 0.007. On the other hand, Henderson and GAB models show the best results for pine–switchgrass pellets, with a coefficient of determination varying between 0.998 and 0.997, a standard error range 0.054–0.065 and chi-square error between 0.008 and 0.009. The thermodynamic properties, which include the net isosteric of heat and the entropy changes of sorption, are also determined for all tested samples.

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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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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 flour in a sigmoid form (type II). The GAB model is the best model for moisture sorption isotherm of fermented cassava flour by red yeast rice. The MRD and RMSE values at 30˚C, 35˚C and 40˚C are 3.12%, 2.71%, 3.81%, and 1.01, 0.35, 0.42, respectively. The monolayer moisture content at 30˚C, 35˚C and 40˚C are 6.61%, 6.27% and 6.91%, based on GAB model. Meanwhile, when the BET model was used, the monolayer moisture content are 4.92%, 4.86% and 5.19%, while by Caurie model are 6.37%, 6.18% and 5.30%, at 30˚C, 35˚C and 40˚C, respectively. The enthalpy and entropy of water sorption process were decreased when moisture content increased.

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Dushkova, Mariya A., Apostol T. Simitchiev, Hristo R. Kalaydzhiev, Petya Ivanova, Nikolay D. Menkov, and Vesela I. Chalova. "Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate." Applied Sciences 14, no. 1 (2023): 65. http://dx.doi.org/10.3390/app14010065.

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This research was undertaken to evaluate the influence of the extrusion process on the sorption behavior of deproteinized sunflower meal (DSM). A patterned food extrudate (PFE), prepared from a mixture of DSM and corn grits (1:1), was obtained, and the equilibrium isotherms of both products (DSM and PFE) were determined at three temperatures (20 °C, 30 °C, and 40 °C) by the static gravimetric method. The comparison of the sorption behavior of the products showed that extrusion decreased the equilibrium moisture content and the monolayer moisture, while the hysteresis effect was significantly raised in size and span. The experimental sorption isotherms were fitted by five modified models including the temperature effect: Chung–Pfost, Halsey, Oswin, Henderson, and GAB. The modified models of Oswin were established to be suitable to describe the equilibrium sorption isotherms in the temperature range from 20 °C to 40 °C. The net isosteric heat of sorption of DSM and PFE decreases consistently with the increase in moisture content. Extrusion reduces the bond energy between the solid matrix and the water molecules. The ranges of moisture content and relative humidities in the temperature interval studied, appropriate for long-term storage of DSM and PFE, were predicted.

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Mitrevski, Vangelce, Cvetanka Mitrevska, Vladimir Mijakovski, Ivan Pavkov, and Tale Geramitcioski. "Mathematical modelling of the sorption isotherms of quince." Thermal Science 21, no. 5 (2017): 1965–73. http://dx.doi.org/10.2298/tsci170118095m.

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The moisture adsorption isotherms of quince were determined at four temperatures 15, 30, 45, and 60?C over a range of water activity from 0.110 to 0.920 using the standard static gravimetric method. The experimental 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 model. In order to find which models give the best results, large number of numerical experiments was performed. After that, several statistical criteria for estimation and selection of the best sorption isotherm model was used. The performed statistical analysis shows that the generated three parameter model M11 gave the best fit to the sorption data of quince than the referent three parameter Anderson model.

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Lien, L., C. M. Fellows, L. Copeland, B. S. Hawkett, and R. G. Gilbert. "Water-Binding and Oxygen Permeability in Poly(vinyl alcohol) Films." Australian Journal of Chemistry 55, no. 8 (2002): 507. http://dx.doi.org/10.1071/ch02007.

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The measurement and interpretation of isotherms for sorption of water onto, and oxygen permeability of, polymer substrates are important for designing polymers in applications such as agricultural seed coatings. In a preliminary study of water sorption in the commonly used copolymer poly(vinyl alcohol–co-vinyl acetate), moisture sorption isotherms were measured for a series of substrates of different comonomer composition at 25°C. The data were fitted to the D'Arcy–Watt model, which gave physically reasonable values for parameters related to the strength of monolayer adsorption to high affinity sites on the substrate and the number of sites for secondary water adsorption per unit mass. The oxygen permeability of poly(vinyl alcohol) films was found to be a function only of the water content of the films, with no other obvious contributing factors. Marked differences were seen in the populations of 'bound' and 'unbound' water characterized by 1H nuclear magnetic resonance (NMR) spectroscopy and moisture sorption isotherm fitting. There was no correlation of oxygen permeability with 'bound' or 'unbound' water measured by any means, a fact suggesting that there is a continuum of water environments within the materials.

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Oyelade, O. J., T. Y. Tunde-Akintunde, J. C. Igbeka, M. O. Oke, and O. Y. Raji. "Modelling moisture sorption isotherms for maize flour." Journal of Stored Products Research 44, no. 2 (2008): 179–85. http://dx.doi.org/10.1016/j.jspr.2007.10.005.

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Talla, André. "Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures." International Journal of Food Engineering 10, no. 3 (2014): 393–401. http://dx.doi.org/10.1515/ijfe-2014-0047.

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Abstract In Sub-Saharan Africa, drying maize on their stem was the traditional technique frequently used; this technique must be improved to avoid contaminations and to increase the quality of drying. However, the method of storage is accountable for the most significant losses after harvest, because mildew develops when the conditions of storage (too high temperature and moisture of the air) do not tally with the final content of the dried product. Sorption isotherms of products are most important to model moisture uptake during storage and distribution. Sorption isotherms of intermediate moisture content maize grains were determined using the gravimetric static method of saturated salt solutions at 30°C, 40°C, 50°C, and 60°C, and GAB equation was applied to discuss the results. This model correctly describes the evolutions of maize sorption isotherms, with maximum deviation of 0.0080 kg water/kg db. The net isosteric heat of sorption was determined also, using the Clausius–Clapeyron equation, and it was varied from 463 kJ/kg to 1,264 kJ/kg, decreasing with increasing moisture content. This effect was well described by an exponential function with a regression coefficient R2 > 97%. The monolayer moisture content was found to decrease with increasing temperature. These results can be used to predict the potential changes in the stability of maize grains and later for the development of a system of suitable drying.

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Kimani, Peter Kang’ethe, Ayub Njoroge Gitau, Duncan Onyango Mbuge, and Januarius Ondiek Agullo. "Modelling Moisture Sorption Isotherms of Superabsorbent Polymer Fabric for Desiccant Drying of Crops." Adsorption Science & Technology 2023 (August 24, 2023): 1–12. http://dx.doi.org/10.1155/2023/9992832.

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Desiccants are important in the drying of temperature-sensitive grains such as seeds for planting. Superabsorbent polymers (SAPs) have previously been identified for possible application in the drying of crops. Applying the gravimetric technique to measure the sorption isotherms and the effectiveness of the desiccant in crop drying was determined at temperatures 20, 25, 30, 35, 40, 45, 50, and 55°C. Using R statistical software, eleven sorption isotherm models were fitted to the experimental data using the nonlinear regression functions. The coefficients of each model were obtained. The modified Freundlich, modified Henderson, and modified Oswin models best predicted the experimental data for the study temperature range. Using symbolic regression and nonlinear regression in R software, four mathematical models were obtained. R software codes were assembled for the analysis of sorption isotherm models. Compared to the existing models, the developed models were found to give a more statistically accurate association between the temperature, moisture content of SAP fabric, and relative humidity.

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