Food Sorption Isotherms Prediction Using the Ross Equation

Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition

“…However, this is not completely correct. The values of equilibrium moisture content given by different experimental sorption isotherms reported in the literature show a great discrepancy (Herman et al, 1999;Roman et al, 2004). In this way, it would be of great importance to achieve isotherms obtained through theoretical considerations (Crapiste and Rotstein, 1982).…”

“…Different types of concentrated proteins (fish, casein and soybean (Iglesias and Chirife, 1982)) and different starches (potato and cassava (Iglesias and Chirife, 1982)) were taking into account. The literature data were fitted by modified Table 1 Solubility equations of the studied solutes as temperature (°C) function (Roman et al (2004)). …”

“…Solubility equations (S i ), Eqs. (10-13), of the soluble compounds were expressed as polynomial functions with temperature and they are shown in Table 1 (Roman et al, 2004). In the case of salt, the KCl was chosen in order to simplify the proposed model because its composition is much higher in the studied foods than other salts.…”

“…Experimental data of water activity and moisture content of the foods were obtained from the literature: apple (Roman et al, 1982), apricot (Tsami et al, 1990;Roman et al, 2004), banana (Yan et al, 2008), chestnut (Vázquez et al, 2001), loquat (Moreira et al, 2008), quince (Moreira et al, 2008), raisin (Saravacos et al, 1986;Tsami et al, 1990;Vázquez et al, 1999a), carrot (Zhang et al, 1999), garlic (Vázquez et al, 1999b), pepper , pumpkin (Mayor et al, 2005), turnip , potato (Iguedjtal et al, 2008), bean (Dinkov et al, 2000), chickpea (Menkov, 2000;Moreira et al, 2002) and lupine (Vázquez et al, 2003). Other data for several foods used in this paper was reported by (Ayranci et al (1990);López-Malo et al (1997) and Myhara and Sablani (2001)).…”

Sorption Isotherms for Food Products: Study of Models Agreement

“…The agreement of ROSS equation, as proposed by Roman et al (2004) was tested here for some food sorption isotherms (Table 4). Even though this equation was based on thermodynamics aspects, considering the components of food products, the agreement was not so good.…”