TY - JOUR
T1 - Evaluation of food moisture sorption isotherm equations part II
T2 - Milk, coffee, tea, nuts, oilseeds, spices and starchy foods
AU - Lomauro, C. J.
AU - Bakshi, A. S.
AU - Labuza, T. P.
PY - 1985
Y1 - 1985
N2 - Three two-parameter equations (Halsey, Oswin, Iglesias and Chirife) and one three-parameter isotherm equation (Guggenheim-Anderson-de Boer, CAB) were evaluated for goodness of fit to 88 isotherms representing milk, coffee, tea, nuts, oilseeds, spices and starchy food groups. An equation having a mean relative deviation modulus of equal to or less than 5 was considered to represent a good fit to the sorption data. Based on this criteria, the GAB equation gave a good fit for over 75% of the food isotherms studied, while the Oswin equation described 57% of the food isotherms quite well. The mean relative deviation modulus and parameters for each of the equations are presented.
AB - Three two-parameter equations (Halsey, Oswin, Iglesias and Chirife) and one three-parameter isotherm equation (Guggenheim-Anderson-de Boer, CAB) were evaluated for goodness of fit to 88 isotherms representing milk, coffee, tea, nuts, oilseeds, spices and starchy food groups. An equation having a mean relative deviation modulus of equal to or less than 5 was considered to represent a good fit to the sorption data. Based on this criteria, the GAB equation gave a good fit for over 75% of the food isotherms studied, while the Oswin equation described 57% of the food isotherms quite well. The mean relative deviation modulus and parameters for each of the equations are presented.
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M3 - Article
AN - SCOPUS:46549103931
SN - 0023-6438
VL - 18
SP - 118
EP - 124
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
IS - 2
ER -