Moisture sorption and the applicability of the Brunauer-Emmett-Teller equation for some dry food products.

Kumar, K. R. and Balasubrahmanyam, N. (1986) Moisture sorption and the applicability of the Brunauer-Emmett-Teller equation for some dry food products. Journal of Stored Products Research, 22 (4). 205-209, 18 ref..

PDF Journal_of_Stored_Products_Research,_Volume_22,_Issue_4,_November_1986,_Pages_205-209.pdf Restricted to Registered users only Download (430kB)

Abstract

Moisture sorption studies were carried out at 27 degree C and (aw) 0.06-0.92, on 16 low moisture foods based on the major types of constituent (i.e. starch, fat, protein) and high hygroscopicity. The isotherms were divided into 4 groups. The moisture sorption behaviour over 0.06-0.92 aw indicated that the Brunauer-Emmett-Teller (BET) equation is applicable generally up to 0.6 aw. The storage stability aspects of foods with respect to aw are discussed. It was concluded that the upper moisture limit for safe storage is 6-13% for starchy foods and 4-6% for fat-rich foods, corresponding to aw about 0.60, with the most stable region being aw 0.20-0.60.

Item Type:	Article
Uncontrolled Keywords:	MOISTURE-CONTENT; foods, moisture sorption characteristics of moisture low; SORPTION-
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Jun 2011 05:54
Last Modified:	28 Dec 2011 09:53
URI:	http://ir.cftri.res.in/id/eprint/6441

Actions (login required)

View Item