Kaya A, Fahrettin G, Medeni M
University of Gaziantep, Food Engineering Department, 27310 Gaziantep, Turkey.
Nahrung. 2002 Apr;46(2):73-5. doi: 10.1002/1521-3803(20020301)46:2<73::AID-FOOD73>3.0.CO;2-N.
Moisture sorption isotherms of grape pestil and foamed grape pestil were determined using the static gravimetric method at 10, 20 and 30 degrees C. The overall shape of the curves was typical of sugar-rich materials. The effect of temperature on moisture content in the lower aw range was not significant (P > 0.05). Four models, namely the Brunauer, Emmet and Teller (BET), the Guggenheim, Anderson and DeBoer (GAB) the Halsey and the Oswin, were evaluated to determine the best fit for the experimental data. The BET and GAB models fitted well the data of the samples in the temperature and water activity range studied. The Clausius-Clapeyron equation was used to evaluate the isosteric heats of sorption.
采用静态重量法在10℃、20℃和30℃下测定了葡萄皮渣和泡沫葡萄皮渣的吸湿等温线。曲线的整体形状是富含糖分材料的典型形状。在较低水分活度范围内，温度对水分含量的影响不显著（P>0.05）。评估了四种模型，即布鲁瑙尔、埃米特和泰勒（BET）模型、古根海姆、安德森和德布尔（GAB）模型、哈尔西模型和奥斯温模型，以确定与实验数据的最佳拟合。BET模型和GAB模型在所研究的温度和水分活度范围内能很好地拟合样品数据。采用克劳修斯-克拉佩龙方程评估吸附等量热。
