Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks

1997 ◽  
Vol 31 (1) ◽  
pp. 85-93 ◽  
Author(s):  
E. Palou ◽  
A. López-Malo ◽  
A. Argaiz
Keyword(s):  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Effect Of Temperature ◽  
Moisture Sorption Isotherms ◽  
Corn Snacks

scholarly journals Effect of temperature on moisture sorption phenomena in agricultural products

2005 ◽  
Vol 53 (4) ◽  
pp. 177-184 ◽  
Author(s):  
Jiří Štencl
Keyword(s):  
Water Activity ◽  
Dynamic Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Effect Of Temperature ◽  
Relative Air Humidity ◽  
Introductory Part ◽  
Moisture Sorption Isotherms ◽  
Model Equations ◽  
Dehydration Processes

The paper demonstrates importance of temperature influence on dehydration processes using drying model equations in introductory part and further presents results of water sorption tests of parsley leaves. Measurements were carried out under laboratory conditions in the temperature range of 10–40 °C and relative air humidity from 30 to 100%. Moisture sorption isotherms were tested using a gravimetric dynamic method with continuous recording of changes in sample weight. Five mathematical models available in the literature (Chung-Pfost, GAB, Halsey, Henderson, and Oswin) were statistical evaluated. The Henderson equation was found to be a good model both for moisture adsorption and desorption. Part of the sorption isotherms measured in parsley leaves show the type II BET classification shape. An increase in temperature causes an increase in water activity for the same moisture content and, if water activity is kept constant, an increase in temperature causes a decrease in the amount of absorbed water.

Effect of temperature on the moisture sorption isotherms of a heat-treated whole milk product, khoa

1991 ◽  
Vol 58 (3) ◽  
pp. 329-335 ◽  
Author(s):  
Ish K. Sawhney ◽  
Girdhari R. Patil ◽  
Bikram Kumar
Keyword(s):  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Moisture Level ◽  
Effect Of Temperature ◽  
Milk Product ◽  
Heat Treated ◽  
Moisture Sorption Isotherms ◽  
Monolayer Moisture ◽  
Increasing Temperature

SummaryMoisture sorption isotherms of khoa were determined at 15, 25, 35 and 45 °C over a water activity (aw) range of O·l 1–0·97. The isotherms were sigmoid (Type II) and were fitted to the Guggenheim–Anderson–de Boer (GAB) equation (Bizot, 1983). The aw of freshly made khoa was found to be 0·96. The aw of khoa increased with increasing temperature up to 0·9; above this the effect of temperature on aw diminished. The monolayer moisture content of khoa decreased with increasing temperature. The equations describing the temperature dependence of GAB constants were determined in the form of the Clausius–Clapeyron equation. The net isosteric heat of desorption of khoa decreased rapidly until a moisture level of 0·1 g/g solids, and approached a constant value of 0·43 kJ/mol above a moisture level of 0·25 g/g solids.

scholarly journals Moisture sorption isotherms and heat of sorption of Algerian bay leaves (Laurus nobilis)

2015 ◽  
Vol 17 (4) ◽  
pp. 759-772 ◽  
Author(s):  
N Ouafi ◽  
H Moghrani ◽  
N Benaouada ◽  
N Yassaa ◽  
R Maachi ◽  
...  
Keyword(s):  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Laurus Nobilis ◽  
Heat Of Sorption ◽  
Moisture Sorption Isotherms
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