Open AccessMoisture sorption characteristics of pistachio
Author(s) -
Banu Koç,
Gamze Atar,
Nazan Çağlar
Publication year - 2018
Language(s) - English
Resource type - Conference proceedings
DOI - 10.4995/ids2018.2018.7826
Subject(s) - sorption , gravimetric analysis , moisture , adsorption , sorption isotherm , relative humidity , water activity , thermodynamics , humidity , linear regression , chemistry , water content , materials science , mathematics , statistics , geotechnical engineering , geology , physics , organic chemistry
In this study, the moisture adsorption isotherm of pistachio was determined at 25°C and relative humidity (10-90%), using the standard static, gravimetric method. Eleven sorption models were tested to fit the experimental data. A non-linear regression analysis method was used to evaluate the constants of the sorption equations. The GAB equation gave the best fit to the experimental data for a wide range of water activity, while BET gave the best fit for a water activity range of 0.1-0.5. The agreement between experimental and predicted values of these models was found to be satisfactory. Keywords: Moisture adsorption isotherm; Sorption model; Pistachio