Sorption isotherms for macaroni


Dincer T., Esin A.

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

  • Publication Type: Article / Article
  • Volume: 27 Issue: 2
  • Publication Date: 1996
  • Doi Number: 10.1016/0260-8774(95)00004-6
  • Title of Journal : JOURNAL OF FOOD ENGINEERING
  • Page Numbers: pp.211-228

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.