A practical approach to water sorption isotherms and the basis for the determination of optimum moisture levels of dehydrated foods

Abstract

The underlying principle for the determination of the optimum moisture content (Mo) for the stability of dehydrated foods and materials of different adsorption patterns is discussed. Sorptive forces have been suggested as playing a very important role in determination of Mo values. The relationship between Mo and heat sorption has been established and graphically illustrated. The effect of external conditions on the variation in sorptive as well as Mo values has been illustrated graphically. Alternative methods for the determination of Mo values have also been suggested