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
相关论文
共 50 条
  • [21] Moisture sorption isotherms of red chillies
    Kaleemullah, S
    Kailappan, R
    [J]. BIOSYSTEMS ENGINEERING, 2004, 88 (01) : 95 - 104
  • [22] MOISTURE SORPTION ISOTHERMS OF POTATO SLICES
    MAZZA, G
    [J]. JOURNAL OF FOOD TECHNOLOGY, 1982, 17 (01): : 47 - 54
  • [23] Moisture sorption isotherms of green chilli
    Hossain, MA
    Bala, BK
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2000, 3 (01) : 93 - 104
  • [24] DETERMINATION OF WATER-CONTENT AND MOISTURE SORPTION ISOTHERMS OF CELLULOSE PACKAGING MATERIAL
    WEISSER, H
    LIEBENSPACHER, F
    [J]. FOOD PROPERTIES AND COMPUTER-AIDED ENGINEERING OF FOOD PROCESSING SYSTEMS, 1989, 168 : 223 - 230
  • [25] EMPIRICAL-MODELS FOR MOISTURE SORPTION ISOTHERMS AT VERY HIGH WATER ACTIVITIES
    SCHUCHMANN, H
    ROY, I
    PELEG, M
    [J]. JOURNAL OF FOOD SCIENCE, 1990, 55 (03) : 759 - 762
  • [26] Moisture sorption isotherms of cereals at different temperatures
    Ertugay, MF
    Certel, M
    [J]. NAHRUNG-FOOD, 2000, 44 (02): : 107 - 109
  • [27] MOISTURE SORPTION ISOTHERMS OF DRIED AND CANDIED FRUITS
    Gondek, Ewa
    Lewicki, Piotr P.
    [J]. ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, 2005, 4 (01) : 63 - 71
  • [28] INFLUENCES OF HYSTERESIS AND TEMPERATURE ON MOISTURE SORPTION ISOTHERMS
    KAPSALIS, JG
    [J]. FOOD TECHNOLOGY, 1986, 40 (02) : 57 - 57
  • [29] The prediction of moisture sorption isotherms for dairy powders
    Foster, KD
    Bronlund, JE
    Paterson, AHJ
    [J]. INTERNATIONAL DAIRY JOURNAL, 2005, 15 (04) : 411 - 418
  • [30] Modelling moisture sorption isotherms for maize flour
    Oyelade, O. J.
    Tunde-Akintunde, T. Y.
    Igbeka, J. C.
    Oke, M. O.
    Raji, O. Y.
    [J]. JOURNAL OF STORED PRODUCTS RESEARCH, 2008, 44 (02) : 179 - 185
12345