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Influence of Temperature on Sorption Equilibria

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Book cover Properties of Water in Foods

Part of the book series: NATO ASI Series ((NSSE,volume 90))

Abstract

In recent years many efforts have been made to determine the sorption isotherms of foods at different temperatures. Ten years ago Wolf et al. (110) published a comprehensive collection of sorption isotherms measured by the authors or taken from literature. The same authors (111) measured several foods and spices in the temperature range from 5 to 60°C. Chirife et al. (23, 24, 26) and Iglesias and Chirife (52, 53, 55) frequently used these data in their important articles on the calculation of sorption isotherms and heat of sorption. Recently Iglesias and Chirife (56) published a book containing more than a thousand isotherms.

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  1. H. Weisser
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Editors and Affiliations

  1. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, Université de Dijon, Dijon, France

    D. Simatos

  2. Institut National de la Recherche Agronomique, Nantes, France

    J. L. Multon

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© 1985 Martinus Nijhoff Publishers, Dordrecht

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Weisser, H. (1985). Influence of Temperature on Sorption Equilibria. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_7

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  • DOI: https://doi.org/10.1007/978-94-009-5103-7_7

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