Comparison of Food Moisture Sorption Isotherm Equations
Comparison of Food Moisture Sorption Isotherm Equations
Sigmoid moisture sorption isotherms of foods have been described by a variety of mathematical models having two to four adjustable parameters, the most common of which is the three-parameter GAB model. This Demonstration allows generating moisture sorption isotherm data with this model, based on published parameters values for example, and fitting them with the two-parameter Oswin, Smith, Halsey, or Henderson model, and by the four-parameter double-power model with or without adjusting the water activity range. To facilitate the fit, you can match the generated data by adjusting the chosen model's parameters with sliders prior to executing the nonlinear regression.