Moisture adsorption isotherms of Tarhana at 25 degrees C and 35 degrees C and the investigation of fitness of various isotherm equations to moisture sorption data of Tarhana
Özet
Moisture adsorption isotherms of Tarhana were determined at 25 degreesC and 35 degreesC. As the temperature increased, the adsorbed moisture content decreased at water activities between 0.2 and 0.9. The experimental sorption data obtained were applied to the Halsey, Harkins-Jura, Smith, BET and Freundlich isotherm equations to test fitness of these equations to Tarhana. The order of best fit or sorption data obtained for Tarhana was Halsey > Harkins-Jura > Smith > Henderson > BET > Freundlich. The obtained sorption data fitted the Halsey, Harkins-Jura and Smith isotherm equations quite well in the 0.2-0.9 water activity range; However, the best fit was obtained in the Freundlich, BET and Henderson isotherm equations in this water activity range. (C) 2000 Society of Chemical Industry.
Atıf için künye
ERTUGAY, M. F., CERTEL, M., & Gürses, A. (2000). Moisture adsorption isotherms of Tarhana at 25 degrees C and 35 degrees C and the investigation of fitness of various isotherm equations to moisture sorption data of Tarhana. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 80(14), 2001–2004.
BibTeX
@article{ertugay2000-151919,
author = {ERTUGAY, Mustafa Fatih and CERTEL, M and Gürses, Ahmet},
title = {Moisture adsorption isotherms of Tarhana at 25 degrees C and 35 degrees C and the investigation of fitness of various isotherm equations to moisture sorption data of Tarhana},
journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
year = {2000},
volume = {80},
number = {14},
pages = {2001--2004},
issn = {0022-5142},
url = {https://akademik.atauni.edu.tr/yayinlar/151919-moisture-adsorption-isotherms-of-tarhana-at-25-degrees-c-and-35-degrees-c-and}
}