CaurieMSI {PUPMSI}

Caurie Moisture Sorption Isotherm

Description

Caurie model is a two-parameter isotherm created for calculation of water sorption data of dehydrated foods over a wide range of water activity.

Usage

CaurieMSI(WaterAct, AdsorpM, DesorpM)

Arguments

WaterAct

the numerical value of Water Activity, which ranges from 0 to 1.

AdsorpM

the numerical value of the Moisture content of the Adsorption curve, which ranges from 0 to 1.

DesorpM

the numerical value of the Moisture content of the Desorption curve, which ranges from 0 to 1.

Value

the nonlinear regression, parameters, and graphical visualization for the Caurie Moisture Sorption Isotherm model.

Author(s)

Benz L. Rivera

John Carlo F. Panganiban

Kim M. Villacorte

Chester C. Deocaris

References

Caurie, M. (1970) <doi:10.1111/j.1365-2621.1970.tb01571.x> A new model equation for predicting safe storage moisture levels for optimum stability of dehydrated foods. International Journal of Food Science & Technology, 5(3), 301-307.

Caurie, M. (2007) <doi:10.1111/j.1365-2621.2006.01203.x> Hysteresis phenomenon in foods. International Journal of Food Science and Technology, 42(1), 45-49.

Caurie, M. (2011) <doi:10.1007/978-90-481-3585-1_71> Hysteresis in foods. In Encyclopedia of Earth Sciences Series: Vol. Part 4 (p. 384). Springer Netherlands.

Examples

WaterAct <- c(0.1145,0.2274,0.3265,0.4291,0.6342,0.7385,0.8274,0.9573)
AdsorpM <- c(0.0234, 0.0366, 0.0496, 0.0648, 0.0887, 0.1096, 0.1343, 0.1938)
DesorpM <- c(0.0459, 0.0637, 0.0794, 0.0884, 0.1158, 0.1298,0.1500, 0.1938)
CaurieMSI(WaterAct, AdsorpM, DesorpM)