Mathematical models for moisture sortion isotherms of barley and wheat

  • Corina Neagu Dunarea de Jos University Galati, Faculty of Food Science and Engineering
  • Clemansa Tofan Dunarea de Jos University Galati, Faculty of Food Science and Engineering
  • Daniela Borda Dunarea de Jos University Galati, Faculty of Food Science and Engineering
Keywords: sorption isotherms, equilibrium state, water activity, GAB, polynomial models

Abstract

Moisture sorption isotherms play an essential role in preservation and storage of dehydrated foods. To study the behavior of different cereals (wheat, barley), in a certain equilibrium static environment, gravimetric methods were applied for temperatures ranging between 16 and 25°C and water activities from 0.533 to 0.909. The moisture isotherms were sigmoid shaped and showed a clear temperature dependence of water activity (aw). GAB and a second order polynomial equation were used to model the experimental data.

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Published
2019-11-15
How to Cite
Neagu, Corina, Clemansa Tofan, and Daniela Borda. 2019. “Mathematical Models for Moisture Sortion Isotherms of Barley and Wheat”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 33 (2), 28-33. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/3656.
Issue
Vol 33 No 2 (2009)
Section
Articles