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Moisture Sorption Isotherms of Dried Apricot, Fig and Raisin at 20 °C and 36°C

✍ Scribed by EROL AYRANCI; GÜLER AYRANCI; ZAFER DOGANTAN

Book ID
108816469
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
544 KB
Volume
55
Category
Article
ISSN
0022-1147

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Moisture adsorption isotherms of Tarhana
Moisture adsorption isotherms of Tarhana at 25 °C and 35 °C and the investigation of fitness of various isotherm equations to moisture sorption data of Tarhana
✍ M F Ertugay; M Certel; A Gürses 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 77 KB 👁 2 views

Moisture adsorption isotherms of Tarhana were determined at 25 °C and 35°C. As the temperature increased, the adsorbed moisture content decreased at water activities between 0.2 and 0.9. The experimental sorption data obtained were applied to the Halsey, Harkins-Jura, Smith, BET and Freundlich isoth