Moisture sorption isotherms of cereals at different temperatures

ERTUGAY M. F., Certel M.

NAHRUNG-FOOD, vol.44, no.2, pp.107-109, 2000 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 44 Issue: 2
  • Publication Date: 2000
  • Journal Name: NAHRUNG-FOOD
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.107-109
  • Akdeniz University Affiliated: Yes


In this research, moisture sorption isotherms of wheat (Kink and Lancer) barley, rye, oat and corn were determined at 20, 25, 35, 50 and 70 degrees C. The sorption isotherm curves of all cereal samples showed the characteristics of type II isotherm. This indicated that the adsorption occurred in cereal samples was a multilayer adsorption and cereal samples were of a microcapillary structure. In addition, the adsorption in cereal samples decreased as temperature increased.