Author details

Francisco S. Pantuso, María L. Gómez Castro, Claudia C. Larregain, Ethel Coscarello and Roberto J. Aguerre\* Agroalimentary Research Laboratory, FAyCA, Morón University, Morón, Buenos Aires, Argentina

\*Address all correspondence to: rjaguerre@gmail.com

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

The modeling of the sigmoid isotherms is facilitated, typical form found in the

Rice, rough (d) 40 3.12 11.30 0.9148 1.45 0.56 [56]

Meat, raw minced (s) 10 11.41 6.48 0.9807 10.71 2.42 [46]

Mullet roe, unsalted (a) 25 3.14 7.37 0.7957 0.65 0.73 [49]

Cod, unsalted (a) 25 13.02 7.78 0.6336 3.67 4.79 [47]

Lard (s) 25 13.96 0.36 0.6626 4.10 1.07

Mullet, white muscle (a) 25 9.46 7.12 0.9681 4.86 1.73

=Np p : predicted e : experimental

50 2.60 11.02 0.9264 1.34 1.68 60 1.94 11.20 0.9520 1.39 1.67 70 1.56 11.72 0.9508 1.28 2.10 80 1.40 10.94 0.9544 1.45 2.17

30 7.82 5.99 0.9711 10.20 4.91 50 13.67 4.78 0.9746 12.80 1.54

Material T°C C Nm%, d.b. α n E%\* References

Fennel (a) 25 0.33 70.06 0.9777 0.22 7.60 Forelle (a) 45 6.63 5.12 0.9185 12.79 4.86 Ginger (a) 25 15.23 7.30 0.8049 2.29 1.11 Horseradish (a) 25 17.02 6.80 0.6437 5.00 1.31 Huhn (a) 45 6.89 5.39 0.9253 10.93 1.99 Joghurt (a) 25 5.18 5.15 0.9421 19.53 8.07 Laurel (a) 25 17.58 4.38 0.8125 5.95 2.37 Lentils (a) 25 17.67 6.95 0.8701 3.63 0.76 Marjoram (a) 25 20.24 4.94 0.4006 2.91 2.37 Mint (a) 25 12.69 7.42 0.6493 1.90 0.88 Nutmeg (a) 25 26.93 4.57 0.8170 2.82 0.86 Para nut (a) 25 26.85 1.81 0.7100 4.10 0.90 Pears (a) 25 1.64 12.31 0.9200 7.96 2.65 Pecan nut (a) 25 13.60 1.95 0.9869 4.90 1.38 Pineapple (a) 25 0.46 26.24 0.9688 2.63 3.95 Radish (a) 25 1.86 10.71 0.9901 7.98 13.20 Savory (a) 25 28.36 6.61 0.8497 3.44 1.97 Thyme (a) 25 23.39 4.77 0.6729 4.43 1.44

In the framework of the BET model, a general isotherm equation was obtained that includes the roughness of the adsorbent surface and characterizes the transition

adsorption of water in food products.

(a), adsorption; (d), desorption; (s), sorption.

Food sorption isotherms fitted with Eq. (32).

3. Conclusions

E% ¼ 100 � ∑<sup>n</sup> Np � N<sup>e</sup> 

Food Engineering

\*

74

Table 5.
