Mathematical modelling of moisture sorption isotherms of some fruits

Abstract

The moisture sorption isotherms of some fruits namely pear and quince were determined at 15, 30, 45 and 60oC over a range of water activity from 0.110 to 0.920 using the standard, static-gravimetric method. The experimental sorption data were fitted with generated three-parameter sorption isotherm models on Mitrevski et al., and the referent Anderson model known in the scientific and engineering literature as Guggenheim-Anderson-de Boer (GAB) model. In order to find which models give the best results, large number of numerical experiments was performed. After that, several statistical criteria for estimation and selection of the best sorption isotherm model was used. The performed statistical analysis shows that the generated three-parameter model from Mitrevski et al. gave the best fit to the sorption data of pear and quince than the referent three-parameter Anderson model. Keywords: Sorption isotherms Pear Quince Statistical criteria