Knowledge of the sorption properties of foods is of great importance in food dehydration,
especially in the quantitative approach to the prediction of the shelf life of dried foods …

The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced ship** weights. The quality of a food product is …

A comprehensive and accessible textbook, Food Packaging: Principles and Practice,
Second Edition presents an integrated approach to understanding the principles underlying …

Adsorption isotherms of tomato pulp spray dried in dehumidified air were determined at six
temperatures between 20 and 70° C using a gravimetric technique. The data obtained were …

The equilibrium moisture content of potato, carrot, tomato, green pepper and onion was
determined within the range of 10 to 90% water activity at three different temperatures (30 …

The aim of this study was to measure the moisture sorption isotherms of spray-dried pure
orange-juice powders. These isotherms have been fitted using eleven different sorption …

Sorption isotherms of loquat and quince fruits were determined by static gravimetric method
at different temperatures, in the range from 20 to 65° C. The curves obtained can be …

Diffusion in solids during drying is a complex process that may involve molecular diffusion,
capillary flow, Knudsen flow, hydrodynamic flow, or surface diffusion. Diffusion of gases …

Some aspects of GAB monolayer values in foods were reviewed. Literature data on the
stoichiometry of water sorption by proteins and other biopolymers were re-analyzed and a …

By comparing glass transition temperatures, Tg, determined by differential scanning
calorimetry (midpoint of heat capacity step at 3° C. mn− 1) on powders of varying water …