Moisture Sorption Isotherm Modelling - Brunauer-Emmet-Teller (BET) Equation

Hi Everyone!

I hope everyone is safe and sound! :slight_smile:
We have a new how-to video for you and it’s about how to calculate monolayer values in your moisture sorption isotherm using the BET equation!

One of the most common models in describing the thermodynamic relationship of moisture content and water activity is through the Brunauer-Emmet-Teller (BET) Equation.

:droplet: BET Equation shows considerable success especially for dehydrated food products
:droplet: BET has a good fit for a linear model at water activity range of 0.05 - 0.50
:droplet: The equation has two variables, monolayer value (Mo) and the heat of sorption
:droplet: These variables can be identified through linear regression

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Hey @ScienceOfFood you know this job :smile:

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Hey @foodScientist, yeah i’ve been studying it at my graduate program. :smiley: I found out not much information on how to do it is available so I decided to create content about it. :slight_smile:

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