Moisture adsorption of an Arabian sweet (basbusa) at different temperatures

被引：8

作者：

Ahmed, J

Khan, AR

Hanan, AS

机构：

[1] United Arab Emirates Univ, Fac Food Syst, Dept Food Sci, Al Ain, U Arab Emirates

[2] Kuwait Inst Sci Res, Coastal & Air Pollut Div, Safat 13109, Kuwait

来源：

JOURNAL OF FOOD ENGINEERING | 2004年 / 64卷 / 02期

关键词：

basbusa; water sorption isotherm; water activity; isosteric heat; differential enthalpy;

D O I：

10.1016/j.jfoodeng.2003.09.031

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Water sorption isotherm of basbusa, a traditional Arabian confectionary was studied over a selected temperature range (20-50 degreesC). Various conventional models were tested to fit the experimental equilibrium moisture content data and it was found that the Dubinin-Astakhov model described adequately the moisture adsorption behavior of basbusa. The model included both temperature and water activity. Isosteric heat of sorption was found to be 3-119 kJ/mol for moisture contents range between 25 and 5%, respectively. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：187 / 192

页数：6

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