MATHEMATICAL MODELS FOR MOISTURE SORPTION ISOTHERMS OF BARLEY AND WHEAT

被引：0
|
作者：
Corina, Neagu [1 ]
Clemansa, Tofan [1 ]
Daniela, Borda [1 ]
机构：
[1] Dunarea Jos Univ Galati, Fac Food Sci & Engn, 111 Domneasca St, Galati, Romania
来源：
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY | 2009年 / 32卷 / 02期
关键词：
sorption isotherms; equilibrium state; water activity; GAB; polynomial models;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Moisture sorption isotherms play an essential role in preservation and storage of dehydrated foods. To study the behavior of different cereals (wheat, barley), in a certain equilibrium static environment, gravimetric methods were applied for temperatures ranging between 16 and 25 degrees C and water activities from 0.533 to 0.909. The moisture isotherms were sigmoid shaped and showed a clear temperature dependence of water activity (a(w)). GAB and a second order polynomial equation were used to model the experimental data.
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页码：28 / +
页数：6
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