Moisture Sorption Isotherm of Foods

Today we'll talk about the adsorption and desorption of food products. We'll also discuss how to create a moisture sorption isotherm!
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[@akinjideakinola5112]

Thank you

[@BeUrBestVersion29]

Appreciating

[@regz6690]

hi do you have a link for your langmuir model? I saw the BET and GAB

[@bohlokoamasupha3564]

Once I have the isotherms how do I interpret them?

[@na-chan163]

how did you find the adsorption and desorption data? Also, why were the Aw changing if the RH is not changing?

[@duhxdars8667]

For your second question, you prepare different chambers or containers with varying RHs. Ideally, the RH per chamber remains constant and then you plot the MC of the sample from each chamber/ RH/ aw after some time (ideally, once equilibrium is reached).

[@xiaoqima9029]

Hi, how did you collect these aw data, from different food or different time points ?

[@postharvest]

Hi Xiaoqi! When you prepare the chambers where you would place your sample, you need to know the %RH. This can be done through the use of saturated salt solutions. At a specific concentration, there is a corresponding %RH. When you know your %RH, that would be your Aw data.
I hope i answered your query clearly. :) Don'y hesitate to ask more if you wish to know more.