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The water vapour sorption kinetics and isotherms of pectin films prepared by the casting method were determined. The measurement of water vapour sorption kinetics was conducted using a saturated sodiu...
The transformed sorption isotherm (represented by the ratio of water activity and moisture content (d.b.) versus water activity) was approximated by polynomials of 2nd–6th order. It is shown that the ...
The kinetics of moisture uptake by foam-mat dried powder from mango pulp was evaluated at four temperatures (10, 20, 30 and 40°C) and two relative humidities (55 and 80%), while moisture sorption data...
Sorption isotherms of lincheu mushroom (ganoderma lucidum), a medicinal herb were determined at three temperature levels of 30°C , 40°C and 50°C in the range of the relative humidity from 11% to 97% b...
Moisture equilibrium data (adsorption and desorption) of sesame flour were determined using the static gravimetric method of saturated salt solutions at three temperatures, 10, 25 and 40 °C. The range...
Moisture sorption isotherms of pigeonpea grain (Cajanas cajan) and dehulled splits of pigeonpea (dhal) at 10, 20, 30, 40 and 50°C were derived. The sorption data were treated according to many well-kn...
Water sorption properties of dehydrated milk products with various fat contents, the effect of lactose hydrolysis on water sorption, and the effect of milk fat on lactose crystallization were investig...
A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. W...
N-Octadecylpectinamide is hydrophobically modified HM citrus pectin. Previously, it had been prepared by heterogeneous amino-de-alkoxylation of initial pectin with n-octadecylamine in dimethylsulphoxi...
In the present experiment, the sorption isotherms were determined for instant-type soups, giving rise to colloidal solutions and proper solutions as a consequence of hydration. On the basis of the iso...
This investigation is aimed at the determination of the effect of sugar alcohols sorbitol and isomalt on the sorption properties of hard candy. The equilibrium isotherms of two kinds of hard candy con...
Water sorption isotherms at 298 K for six kinds of fresh vegetables (carrot, daikon (Japanese radish), eggplant, potato, pumpkin and sweet-potato) were measured using a static equilibration method ove...
Water sorption into ethylene-vinyl alcohol copolymer (EVOH) film largely affected the sorption behavior of flavors in aqueous solution. For EVOH-F (vinyl alcohol content; 68 mol%), the sorptions of fl...

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