Moisture adsorption isotherms of Tarhana at 25 degrees C and 35 degrees C and the investigation of fitness of various isotherm equations to moisture sorption data of Tarhana

ERTUGAY M. F., CERTEL M., Gurses A.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.80, sa.14, ss.2001-2004, 2000 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 80 Sayı: 14
  • Basım Tarihi: 2000
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2001-2004
  • Anahtar Kelimeler: moisture sorption isotherms, isotherm equations of sorption, Tarhana, water activity, water content, WATER SORPTION, TEMPERATURE-DEPENDENCE, DESORPTION ISOTHERMS, DEHYDRATED FOODS, EQUILIBRIUM, STARCH
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Moisture adsorption isotherms of Tarhana were determined at 25 degreesC and 35 degreesC. As the temperature increased, the adsorbed moisture content decreased at water activities between 0.2 and 0.9. The experimental sorption data obtained were applied to the Halsey, Harkins-Jura, Smith, BET and Freundlich isotherm equations to test fitness of these equations to Tarhana. The order of best fit or sorption data obtained for Tarhana was Halsey > Harkins-Jura > Smith > Henderson > BET > Freundlich. The obtained sorption data fitted the Halsey, Harkins-Jura and Smith isotherm equations quite well in the 0.2-0.9 water activity range; However, the best fit was obtained in the Freundlich, BET and Henderson isotherm equations in this water activity range. (C) 2000 Society of Chemical Industry.