PUPMSI (version 0.1.0)

HendersonMSI: 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.

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

# NOT RUN {
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)
# }