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Auteur P. Lewicki |
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P. Lewicki | 2000A new model of water sorption isotherm is developed on the basis of Raoult's law. It is assumed that water present in food occurs in two states, as free water with properties of the bulk water and as water of hydration. Hydrated molecules are co[...]article/chapitre/communication
P. Lewicki | 1998A three parameter equation for moisture isotherms was developed and fitted to 31 food sorption isotherms. The GAB and the Peleg's models were fitted to the isotherms for comparison. Residuals and root mean square were used for assessment of the [...]