Mathematical models for moisture sortion isotherms of barley and wheat

Authors

  • 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

Issue

Vol. 33 No. 2 (2009)

Section

Articles

How to Cite

“Mathematical Models for Moisture Sortion Isotherms of Barley and Wheat”. 2019. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 33 (2): 28-33. https://ojs.ugal.ro/index.php/food/article/view/3656.

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