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Moisture sorption isotherms of dietetic R abri at different storage temperatures
Author(s) -
Ghayal Gajanan,
Jha Alok,
Sahu Jatindra K,
Kumar Arvind,
Gautam Anuj,
Kumar Ravindra,
Rasane Prasad
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12083
Subject(s) - sorption , desorption , hysteresis , adsorption , moisture , water activity , chemistry , sorption isotherm , water content , analytical chemistry (journal) , materials science , thermodynamics , chromatography , organic chemistry , physics , geology , geotechnical engineering , quantum mechanics
Moisture sorption isotherms of dietetic R abri were determined at 10, 25 and 37 °C over a water activity range of 0.113–0.868. Sorption isotherms at 37 °C were sigmoidal (type II ) curves, while at 10 °C, they were of type V and T ype I at 25 °C for both adsorption and desorption processes. Five sorption models were tested to fit the experimental data. H alsey's model for 10 °C, C aurie's model for 25 °C and M odified M izrahi's model for 37 °C were found to be the best fit. There was a clear hysteresis effect at 10 °C, whereas the effect gradually decreased and diminished at 37 °C.
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