Moisture Sorption and the Applicability of the Brunauer-emmett-teller Equation for Some Dry Food Products
نویسندگان
چکیده
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.
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