Mathematical models for moisture sorption isotherms of barley and wheat

Authors:
Corina Neagu, Clemansa Tofan, Daniela Borda
Abstract:
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.
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