Modelling of water vapour adsorption on foods products by a statistical physics treatment using the grand canonical ensemble

Knowledge of water adsorption isotherms is very important with regard to concentration, dehydration and drying of food products as well as determining the quality, stability and the shelf life of foods. A new analytical isotherm equation that can be applicable to water vapour–food systems similar to BET equation but modified is developed using the grand canonical ensemble in statistical physics. The establishment of the expression model is based on a statistical physics treatment and some working hypothesises.