Sorption isotherms for macaroni

Dincer T., Esin A.

JOURNAL OF FOOD ENGINEERING, vol.27, no.2, pp.211-228, 1996 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 2
  • Publication Date: 1996
  • Doi Number: 10.1016/0260-8774(95)00004-6
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.211-228
  • Middle East Technical University Affiliated: No

Abstract

Sorption isotherms of thin spaghetti were obtained at 30, 40, 50, 60 and 70 degrees C. Data were compared with respect to several isotherm models. It was found that the modified BET equation can satisfactorily represent the sorption data up to about 97% relative humidity. The monolayer value and the constants of the BET equation were also correlated with temperature together with the isosteric enthalpy of sorption.