Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Açık Bilim Politikası
Açık Bilim Politikası
Frequently Asked Questions
Frequently Asked Questions
Browse
Browse
By Issue Date
By Issue Date
Authors
Authors
Titles
Titles
Subjects
Subjects
Communities & Collections
Communities & Collections
Sorption isotherms for macaroni
Date
1996-01-01
Author
Dincer, TD
Esin, A
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
3
views
0
downloads
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