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International Journal of Food Properties Volume 8, 2005 - Issue 1
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Original Articles

Modeling the Equilibrium Moisture Sorption Data for Some Nigerian Foods

A. Kuye Department of Chemical Engineering, University of Port Harcourt, Port Harcourt, NigeriaCorrespondence[email protected]
&
I. Ariri Department of Chemical Engineering, University of Port Harcourt, Port Harcourt, Nigeria
Pages 1-13 | Received 27 Feb 2003, Accepted 23 Mar 2004, Published online: 06 Feb 2007

Citations (7)

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Read on this site (4)

Jixian Zhang & Gauri S. Mittal. (2013) Prediction of Equilibrium Moisture Content of Various Foods Using a Neural Network. International Journal of Food Properties 16:6, pages 1211-1221.
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S. Janjai, N. Lamlert, K. Tohsing, B. Mahayothee, B. K. Bala & J. Müller. (2010) Measurement and Modeling of Moisture Sorption Isotherm of Litchi (Litchi Chinensis Sonn.). International Journal of Food Properties 13:2, pages 251-260.
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I. I. Ruiz-López & E. Herman-Lara. (2009) Statistical Indices for the Selection of Food Sorption Isotherm Models. Drying Technology 27:6, pages 726-738.
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O.P. Sobukola, O.U. Dairo, T.T. Afe & O.J. Coker. (2007) Water Sorption Isotherms and Crispness of Fried Yam Chips in the Temperature Range from 293K to 313K. International Journal of Food Properties 10:3, pages 561-575.
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Articles from other publishers (3)

Bogala Madhu, P. V. K. Jagannadha Rao & S. Patel. (2019) Moisture Sorption Isotherms of Edible Coated Solid Sugarcane Jaggery. Sugar Tech 22:2, pages 319-327.
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H.O. OwoA.A. AdebowaleO.P. SobukolaA.O. ObadinaO.E. KajihausaM.O. AdegunwaL.O. SanniK. Tomlins. (2017) Adsorption isotherms and thermodynamics properties of water yam flour. Quality Assurance and Safety of Crops & Foods 9:2, pages 221-227.
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Abdur Rasaq Adebowale, Lateef Sanni, Samuel Awonorin, Isaac Daniel & Ayoade Kuye. (2007) Effect of cassava varieties on the sorption isotherm of tapioca grits. International Journal of Food Science & Technology 42:4, pages 448-452.
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