Mathematical models for moisture sorption isotherms of barley and wheat

Corina Neagu, Clemansa Tofan, Daniela Borda
Moisture sorption isotherms play an essential role in the 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 between 16 and 25°C and water activity varying from 0.533 to 0.909. The moisture isotherms were sigmoid shaped and showed a clear dependence of temperature with water activity (aw). GAB and a second order polynomial equation were used to model the experimental data.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2022 Journal of Agroalimentary Processes and Technologies