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Food Science

food science
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food science
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GAB Equation | Moisture Sorption Isotherm Modeling

Get to know how to use the Guggenheim-Anderson-de Boer (GAB) Equation for modeling of moisture sorption isotherms! The GAB Equation is suitable for modeling many food materials in a wide water activity range. Unlike BET, the workable range for the GAB model is from zero to 0.9. This is recommended by the European Project Group COST90 for the mathematical estimation of moisture content. I personally studied this lesson in my graduate class and I had a hard time learning this. I created this video so that you can easily learn how to calculate this equation. We’ll have a sample computation in this video. I’ve included the .xlsx file that I used in this video so that you can also learn this quickly. 3 posts - 2 participants Read full topic https://fstdesk.com/t/gab-equation-moisture-sorption-isotherm-modeling/4568
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Water activity and Reaction Rates

I have three products with the following water activity & moisture content. Can you tell which reaction should I be more concerned with for each product? Please base all answers solely on this graph and disregard the possible effects of product formulation, etc. Blue - ? Gray - ? Orange - ? image 909×695 103 KB 3 posts - 3 participants Read full topic https://fstdesk.com/t/water-activity-and-reaction-rates/4648
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