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Journals / Gıda / 2016 / Cilt: 41 - Sayı: 3

DETERMINATION and SOLUTION of MOISTURE SORPTION ISOTHERMS of FOODS

GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ ve EŞİTLİKLERİNİN ÇÖZÜMÜ

Mustafa ERBAŞ
Cihadiye CANDAL
Özlem KILIÇ
Ceren MUTLU
Journal
Gıda
Pages
171–178
Publication Date
2016-06-01
DOI
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

Experimental determination of sorption isotherms, means ofconstants, and solving of sorption equations were reviewed in this article

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Moisture sorption isotherms are determined at a constant temperature by drawing a graph (m=f(aw)T)of water content (m) and water activity (aw) of food and they give us very useful information aboutcondition of food.
📊
Key Findings & Data:Some equations such as GAB, BET, Halsey and Henderson, considering relationamong water activity, moisture content and binding energy of water, have been developed in order tosymbolize sorption isotherms of food.
💡
Conclusion & Impact:Experimental determination of sorption isotherms, means ofconstants, and solving of sorption equations were reviewed in this article
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Su aktivitesi · sorpsiyon izotermleri · sorpsiyon eflitlikleri

Abstract

Moisture sorption isotherms are determined at a constant temperature by drawing a graph (m=f(aw)T)of water content (m) and water activity (aw) of food and they give us very useful information aboutcondition of food. Some equations such as GAB, BET, Halsey and Henderson, considering relationamong water activity, moisture content and binding energy of water, have been developed in order tosymbolize sorption isotherms of food. Experimental determination of sorption isotherms, means ofconstants, and solving of sorption equations were reviewed in this article

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Cite This Article

ERBAŞ, M., CANDAL, C., KILIÇ, Ö., MUTLU, C. (2016). DETERMINATION and SOLUTION of MOISTURE SORPTION ISOTHERMS of FOODS. Gıda, Cilt: 41 - Sayı: 3, 171–178. https://ajindex.com/articles/39384

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