in this research, moisture sorptions of sayer date were determined at 20, 30, 40 and 60°c, using the standard static gravimetric method developed by the european cooperation project cost 90. several mathematical models, namely gab, bet, iglesias & chirif and halsey were employed to fit the experimental data through non-linear regression. results indicate that equilibrium moisture content increa...

Water sorption isotherms and effective moisture diffusivities were determined at 20 8C for sponge cakes at high water activity as a function of their initial porosity, in the range 86 and 52% (0 g/g dry basis fat content), and of their fat content, ranging between 0 and 0.30 g/g dry basis (67% initial porosity). The equilibrium moisture values were not affected by food structure and decreased w...

Interest in seed propagation of drumstick tree (Moringa oleifera) has created a need for information about the water relationships of its seeds. Thus, we studied the imbibition and desiccation kinetics and adsorption/ desorption isotherms of drumstick tree seeds. Seeds absorbed water readily when imbibed at 23oC. After 17 h of exposure to an atmosphere of 100% relative humidity (RH), seed moist...

An investigation of the drying of spherical food particles was performed, using peas as the model material. In the development of a mathematical model for drying curves, moisture diffusion was modelled using Fick’s second law for mass transfer. The resulting partial differential equation was solved using a forward-time central-space finite difference approximation, with the assumption of variab...

Equilibrium moisture content (EMC) as a function of relative humidity (RH) was measured in oriented strandboard. particleboard, medium-density fiberboard, hardboard, high pressure laminates, and solid wood. The measurements were made in both adsorption and desorption at 2 9 2 . The EMCRH data were fit to Nelson's sorption isotherm. It was found that Nelson's model can be used to describe the ex...

Soy sauce powders were made by spray drying liquid soy sauce using maltodextrin as the drying aid. Maltodextrins of DE 5, DE 10 and DE 15 with concentrations of 20% and 40% (w/v) were incorporated into the soy sauce, respectively, as a carrier. The moisture adsorption isotherms of the powders with and without maltodextrins were studied. Tg of the powders were determined using a differential sca...