摘要：Moisture sorption isotherms are determined at a constant temperature by drawing a graph (m=f(a w ) T ) of water content (m) and water activity (a w ) of food and they give us very useful information about condition of food. Some equations such as GAB, BET, Halsey and Henderson, considering relation among water activity, moisture content and binding energy of water, have been developed in order to symbolize sorption isotherms of food. Experimental determination of sorption isotherms, means of constants, and solving of sorption equations were reviewed in this article.
关键词：Water activity; sorption isotherms; sorption equations; GAB; BET
