Moisture sorption and the applicability of the Brunauer-Emmett-Teller equation for some dry food products

Abstract

Abstract-Moisture sorption studies have been carried out on 16 low moisture foodstuffs at 27°C and based on the major type of constituent, viz starch. fat, protein and high hygroscopicity. the isotherms have been divided into four groups. The moisture sorption behaviour over 0. 060.92 water activity of the foods has indicated that the Brunauer-Emmett-Teller (BET) equation is applicable generally up to 0.6 water activity. The storage stability aspects of foodstuffs with respect to water activity have been summarised.

Moisture sorption and the applicability of theBrunauer-Emmet-Teller (BET) equation for blanched and unblanched mushrooms

“…Differences between these values showed that blanching changed the capacity for binding water and also for availability of free water. The reported monolayer values for mushrooms were 3.4 -5.4 g/100 g solids [1,5,21]. Only the X m values obtained for the blanched samples seem to be in accordance with those reported in literature.…”

Modified classification of sorption isotherms

“…They were the data given by Abramovic and Klofutar (2006); Aviara et al (2004); Ayranci and Dalgis (1992); Brunauer et al (1940);Ditmar (1935); Geurts et al (1974); Iglesias and Chirife (1982); Iglesias et al (1997); Iguaz and Virseda (2007); Kargin (1957); KaymakErtekin and Gedik (2004); Kiranoudis et al (1993); Kumar and Balasubrahmanyam (1986); Labuza et al (1985); Lazarides (1991); Loncin et al (1968); Maroulis et al (1988); Peng et al (2007); Sitaula and Bhowmick (2006); Schär and Rüegg (1985); Timmermann and Chirife (1991); Trujillo et al (2003); Turhan and Gunasekaran (2002); van den Berg (1981); van den Berg (1984); van den Berg and Bruin (1981); Wolf et al (1972); Wolf et al (1984); Yamanaka et al (1989); Yanniotis and Zarmboutis (1996). The sorption isotherms were analysed on the basis of a w / wÀa w plots, using statgraphics applied to Eq.…”

Influence of geometrical structure on sorption isotherms of Jersey and yarns made of cotton at two temperatures

“…Two equations are used to describe zone 1 and zone 2 of sorption isotherms, every one depend on the physical phenomenon associated. Guggenheim-Anderson-de Boer (GAB) refined the Langmuir and BET theories and proposed a new equation describes the full curve with three parameters having physical meanings [32,41].…”

“…Nevertheless, literature remains poor concerning technological properties such as shrinkage or swelling according to hygrometric variations [35][36][37]. This field of interest is widely treated in case of others hygroscopic materials such as wood [9,18,38], concrete [39,40], or agro alimentary materials [32,34,41,42].…”