Labuza, T. P., Kaanane, A. and Chen, J.Y. (1985) Effects of Temperature on the Moisture Sorption Isotherms and Water Activity Shift of Two Dehydrated Foods. Journal of Food Science, 50, 385-392.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13409.x

has been cited by the following article:

• TITLE: Mathematical Modeling for Isotherms of Mango Pulp Powder, Obtained by Atomization

  AUTHORS: Érica Milô de Freitas Felipe Rocha, Sueli Rodrigues, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa

  KEYWORDS: Spray-Dryer; Water Activity; Hygroscopicity; Mathematical Models

  JOURNAL NAME: Journal of Encapsulation and Adsorption Sciences, Vol.4 No.1, March 5, 2014

  ABSTRACT: Mango, as the other fruits, is a perishable food that can be easily deteriorated and presents high levels of post-harvest loss. Therefore, dehydration is an important alternative to use the production excess. In this context, this work aimed at evaluating the hygroscopic behavior of the integral mango pulp powder, obtained by atomization, by means of adsorption isotherm. After applying BET’s, GAB’s, Henderson’s and Oswin’s mathematical models, it was possible to identify that the equations for two models were perfectly adjusted to the experimental results of mango pulp powder. Henderson’s model was the best adjusted experimental curve and showed the lowest average error (E) and the highest determination coefficient (R2) at all temperatures studied.