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MOISTURE SORPTION ISOTHERMS OF COFFEE PRODUCTS
Author(s) -
HAYAKAWA KANICHI,
MATAS JONATHAN,
HWANG MICHAEL P.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02479.x
Subject(s) - sorption , adsorption , moisture , relative humidity , chemistry , sorption isotherm , humidity , monolayer , thermodynamics , water activity , salt (chemistry) , chromatography , water content , organic chemistry , geology , physics , biochemistry , geotechnical engineering
The moisture sorption isotherms of six different coffee products were determined at 20 and 30°C by a standard procedure which used saturated salt solutions. According to the analysis of variance applied to collected adsorption data, we observed that different drying methods (M), temperature of adsorption (T), and environmental relative humidity (RH) significantly influenced moisture adsorption by the product. It was also observed that interactions between M and decaffeination as well as between M and RH were also statistically significant. Monolayer values and sorption heat values were estimated from the isotherms by using the BET and Clausius‐Clapeyron's equations.