Determination of moisture adsorption isotherms of rice flour using a dynamic vapor sorption technique
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2011
- handle: 10670/1.pvm4h4
- 0378-1844
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Interciencia
Mots-clés
Multidisciplinarias (Ciencias Sociales) Rice Flour Water Activity Isotherm Crossover Adsorption IsothermsSujets proches
SorptionCiter ce document
Aleida J. Sandoval et al., « Determination of moisture adsorption isotherms of rice flour using a dynamic vapor sorption technique », Interciencia, ID : 10670/1.pvm4h4
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Résumé
"Moisture adsorption isotherms for rice flour were determined in a temperature range of 5 to 45°C using a dynamic vapor sorption technique. A water activity range from 0 to 0.945 was studied. Typical type-II isotherms were obtained. The equilibrium moisture content (EMC) decreased with increasing temperature over the whole water activity range studied. The EMC did not exhibit isotherm cross-over with temperature as previously reported for rice flour using thymol as an antimicrobial agent. The adsorption data obtained was fitted to various isotherm models. It was found that EMC data was better described by the modified GAB model. Moisture sorption data obtained in this study can be considered more reliable and accurate than those previously reported for this product using static gravimetric techniques since no antimicrobial agents were used during experimentation."