Moisture sorption characteristics of tarhana, a fermented Turkish cereal food

被引：8
|
作者：
Kaya, S [1 ]
Ibanoglu, S [1 ]
Kaya, A [1 ]
机构：
[1] Gaziantep Univ, Dept Food Engn, TR-27310 Gaziantep, Turkey
来源：
JOURNAL OF FOOD QUALITY | 1999年 / 22卷 / 01期
关键词：
D O I：
10.1111/j.1745-4557.1999.tb00930.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The adsorption and desorption isotherms of three types of commercial tarhana, a popular Turkish cereal food used in soup-making, were determined at 10, 20 and 30C, and water activities (a(a)) ranging from 0.08 to 0.92 using the gravimetric static method. The results showed that commercial tarhana has a type III BET classification. Sieve size affected hygroscopicity. Hysteresis effects were not detected among the three formulations examined, but because of the limited number of formulations, that conclusion is only tentative. Moisture up-take accelerated around a(w) 0.6.
引用
收藏
页码：95 / 100
页数：6
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