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SORPTION ISOTHERMS FOR FOOD PRODUCTS: STUDY OF MODELS AGREEMENT
2011
Boletim Centro de Pesquisa e Processamento de Alimentos
The knowledge of sorption isotherms is important for establishing conditions of storage and of processes like drying. There are several models for fitting sorption isotherms. This work presents a study about the agreement of 40 mathematical models of sorption isotherms to experimental data of 53 food products. The quadratic residual sum and the standard error were the criteria of evaluation. For the major part of the products, the best agreement was obtained with equation of Jaafar and
doi:10.5380/cep.v29i1.22748
fatcat:26f7mtpv5ng3rilaeycas6eame