摘要翻译：
等温吸附曲线的确定代表了一种机制，可以提供关于水在有机和无机材料中吸附过程的信息。此外，它是表征材料的物理化学和结构性质时需要考虑的一个措施。我们想提出一种方法来描述与食品有关的种子和材料的物理和结构特征，并将这些知识与这些材料中的生物物理过程联系起来。本文回顾了自2001年以来有关种子和其他食品的水吸附研究的文献，以及不同作者对发展这一主题所需的技术和实验模型和过程的方法。本文对实验方法（样品获取、环境条件和劳动设备）和数学模型进行了分析和讨论，得出了最能适应近几年来等温曲线获取技术发展的方法。
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英文标题：
《Experimental and modeling methodologies for the analysis of water
  adsorption in food products. A review》
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作者：
Iv\'an David Buitrago-Torres, Javier Torres-Osorio and Elisabeth
  Restrepo-Parra
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最新提交年份：
2021
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分类信息：

一级分类：Quantitative Biology        数量生物学
二级分类：Other Quantitative Biology        其他定量生物学
分类描述：Work in quantitative biology that does not fit into the other q-bio classifications
不适合其他q-bio分类的定量生物学工作
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英文摘要：
  The determination of the isothermal adsorption curves represents a mechanism that allows ob-taining information on the process of adsorption of water in organic and inorganic materials. In addition, it is a measure to be considered when characterizing the physicochemical and structural properties of the materials. We want to present an approach to the state of knowledge about the methods to characterize seeds and materials associated with food products physically and struc-turally, and to relate this knowledge to biophysical processes in these materials. This review considers the papers available since 2001 associated with water adsorption studies on seeds and other food products as well as the approach of different authors to to technical and experimental models and processes that are needed for the development of this topic. From these articles the applied experimental methodologies (obtaining samples, environmental conditions and labor-atory equipment) and the mathematical models used to give physical, chemical and biological meaning to the results were analyzed and discussed, concluding in the methodologies that have best adapted to the advance of the technology for obtaining isothermal curves in the last years.
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PDF链接：
https://arxiv.org/pdf/2106.02999