Moisture sorption: practical aspects of isotherm measurement and use (2^nd Ed.)

This book explains water activity in foods and shows why commonly held ideas on sorption and bound water are often inaccurate. It demonstrates how moisture sorption isotherms are created and how they are used to solve real-world problems such as the change in rate of moisture gain for individual packaged products over time, or the amount of sugar needed to lower the water activity of a product to make it shelf stable.

Water activity. Moisture sorption isotherms. Determination of moisture sorption isotherms. Using moisture sorption isotherms : food stability , moisture transfer , humectant selection.