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

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.