Water activity and moisture sorption isotherms of Gaziantep cheese

被引：17
|
作者：
Kaya, S [1 ]
Oner, MD [1 ]
机构：
[1] GAZIANTEP UNIV,DEPT FOOD ENGN,GAZIANTEP 27310,TURKEY
来源：
JOURNAL OF FOOD QUALITY | 1996年 / 19卷 / 02期
关键词：
D O I：
10.1111/j.1745-4557.1996.tb00409.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Water activity of Gaziantep cheese prepared in the laboratory was determined as 0.95 by using the Proximity Equilibration Cell method. Adsorption and desorption isotherms were obtained at 12, 20 and 30C and 5, 20 and 27C, respectively. Halsey, Chung-Pfost, Guggeheim-Anderson-deBoer, and cubic and quadratic polynomial equations were used to evaluate the adsorption and desorption data. Parameter estimation was carried out. GAB and quadratic polynomial equations were the best equations for defining the adsorption and desorption data, respectively.
引用
收藏
页码：121 / 132
页数：12
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