Adsorption characteristics of a ready-made mixture of linseed and dried fruit

Sorption characteristics are an integral part of scientific research on new products since they provide data the means processing, transportation, and storage food products. The present study focuses adsorption a ready-made mixture golden linseed – 46%; brown 25%; granulated plums 9% dates 8% which organic farming ingredients. experiment was conducted at temperatures 10°C, 25°C 40°C water activities in 11.2% -86.8% range. results demonstrate that constant increase temperature is coupled by decrease equilibrium moisture content. sorption isotherms obtained belong to Type III, typical products, according classification Brunauer et al. For description isotherms, we recommend Oswin’s modified three-parameter model. Via linearization Brunauer-Emmett-Teller’s model, calculated values monolayer content (MMC) for three temperatures: 10ºС 4.85% d.m.; 25ºС 3.92% d.m. 40ºС 3.34% with control points activity w < 0.5.