Moisture Sorption Isotherms of Sesame Flour at Several Temperatures

Moisture Sorption Isotherms of Sesame Flour at Several Temperatures

Moisture equilibrium data (adsorption and desorption) of sesame flour were determined using the static gravimetric method of saturated salt solutions at three temperatures, 10, 25 and 40 °C. The range of water activities for each temperature was between 0.11 and 0.85. Equilibrium moisture content de...

Full description

Bibliographic Details
Main Authors: Albena G. Durakova, Nikolay D. Menkov
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
Series:Food Technology and Biotechnology
Subjects:
sesame flour
sorption isotherm
modelling
Online Access:http://hrcak.srce.hr/file/48177

Similar Items

Similar Items