洼地（一种豆类为基础的传统调味品）的吸湿特性。
Moisture sorption characteristics of wadi, a legume-based traditional condiment.
机构信息
Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri, 734 013 India.
出版信息
J Food Sci Technol. 2014 Feb;51(2):301-7. doi: 10.1007/s13197-011-0491-0. Epub 2011 Aug 17.
Moisture sorption characteristics of wadi, a condiment in the Indian Subcontinent, were investigated at temperature of 15-45 °C and water activities (aw) of 0.11-0.97. The sorption isotherms were sigmoidal. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of aw. Temperature dependence of the GAB constants and good fit were determined. Using the Caurie's model, the properties of sorbed water, such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption, which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 102.7 to 128.7 g/kg solids in wadi. The optimum storage temperature and aw for wadi were 15-25 °C and <0.7, respectively.
对印度次大陆的一种调味品——瓦迪（wadi）在 15-45°C 和水活度（aw）为 0.11-0.97 的条件下的吸湿特性进行了研究。吸湿等温线呈 S 型。通过回归分析和拟合优度，发现了 9 种不同的数学模型可以有效地描述水分吸附数据。通过均方根百分比和决定系数对每个模型进行了统计学评估。GAB 模型在整个 aw 范围内给出了最佳拟合。确定了 GAB 常数的温度依赖性和良好的拟合。使用 Caurie 的模型，计算了吸附水的性质，如单层水分含量、吸附单层的数量、吸附水的密度、结合水含量和吸附表面积，这些性质随温度的升高而降低。瓦迪的单层水分含量范围为 102.7 至 128.7 g/kg 固体。瓦迪的最佳储存温度和 aw 分别为 15-25°C 和<0.7。
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