Evaluation of food moisture sorption isotherm equations part II: Milk, coffee, tea, nuts, oilseeds, spices and starchy foods

C. J. Lomauro, A. S. Bakshi, T. P. Labuza

Research output: Contribution to journalArticlepeer-review

121 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)118-124
Number of pages7
JournalLWT - Food Science and Technology
Volume18
Issue number2
StatePublished - Dec 1 1985

Fingerprint Dive into the research topics of 'Evaluation of food moisture sorption isotherm equations part II: Milk, coffee, tea, nuts, oilseeds, spices and starchy foods'. Together they form a unique fingerprint.

Cite this