| HendersonMSI {PUPMSI} | R Documentation |
Henderson Moisture Sorption Isotherm
Description
Henderson Isotherm is an empirical two-parameter equation for moisture adsorption of food products, useful in predicting moisture content for different water activity levels.
Usage
HendersonMSI(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 Henderson Moisture Sorption Isotherm model.
Author(s)
Benz L. Rivera
John Carlo F. Panganiban
Kim M. Villacorte
Chester C. Deocaris
References
Stencl, J. (2004) <doi:10.1260/0263617042863039> Moisture Sorption Isotherms of Whey Powder Spray in the 10-40C Temperature Range. Adsorption Science & Technology, 22(5), 377-384.
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)
HendersonMSI(WaterAct, AdsorpM, DesorpM)