Moisture sorption characteristics of pistachio | Zendy

Banu Koç | Zendy; Gamze Atar | Zendy; Nazan Çağlar | Zendy

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Moisture 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

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