Sorption isotherms for macaroni

Date

1996-01-01

Author

Dincer, TD
Esin, A

Metadata

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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.

Subject Keywords

Moisture-Content, Bet Theory, Foods, Heat

URI

https://hdl.handle.net/11511/65555

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/0260-8774(95)00004-6

Collections

Department of Food Engineering, Article

Citation Formats

T. Dincer and A. Esin, “Sorption isotherms for macaroni,” JOURNAL OF FOOD ENGINEERING, vol. 27, no. 2, pp. 211–228, 1996, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/65555.