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MASO-INTERNATIONAL

prediction

Water activity and moisture sorption isotherms of foods

Authors: Jitka Langová and Jiří Štencl
Keywords: Clausius-Clapeyron equation, equilibrium moisture content, microorganism, prediction

Moisture sorption isotherm is a valuable tool for food scientists and technologists because it can be used to predict potential changes in food stability. It can be used for storing method determination, packaging selection and ingredient selection. Moisture sorption isotherm of foods shows the equilibrium relationship between water activity and moisture content of the food … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
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