Moisture Sorption Isotherms of Broccoli Interpreted with the Flory-Huggins Free Volume Theory

X. Jin, R.G.M. van der Sman, J.F.C. van Maanen, H.C. van Deventer, G. van Straten, R.M. Boom, A.J.B. van Boxtel

Research output: Contribution to journalArticleAcademicpeer-review

15 Citations (Scopus)


In this work, the Flory Huggins Free Volume theory is used to interpret the sorption isotherms of broccoli from its composition and using physical properties of the components. This theory considers the mixing properties of water, biopolymers and solutes and has the potential to describe the sorption isotherms for varying product moisture content, composition and temperature. The required physical properties of the pure components in food became available in recent years and allow now the prediction of the sorption isotherms with this theory. Sorption isotherm experiments have been performed for broccoli florets and stalks, at two temperatures. Experimental data shows that the Flory Huggins Free Volume (FHFV) theory represents the sorption isotherm of fresh and blanched broccoli samples accurately. The results also show that blanching affects the sorption isotherm due to the change of composition via leaching solutes and the change of interaction parameter due to protein denaturation
Original languageEnglish
Pages (from-to)1-9
JournalFood Biophysics
Issue number1
Publication statusPublished - 2014


  • water activity
  • glassy-polymers
  • drying methods
  • carrot slices
  • tissue-damage
  • quality
  • vegetables
  • mixtures
  • heat
  • pretreatment

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