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REPRINTS, COPIES
| Iglesias, H.A. and J. Chirife. 1976. Prediction of the effect of temperature on water sorption isotherms of food material. J. Fd. Technol. 11:109-116. |
| Purpose: This paper dealt with presenting predictions and reasons of calculating water sorption isotherms of selected food materials. |
| Abstract: An empirically modified two-parameter multilayer adsoprtion equation is shown to take into account the effect of temperature on the water sorption isotherms of some food materials. Characteristic parameters of the sorption equation for each food tested are presented. The equation should be of value in predicting the shelf life behaviour of food products at different storage temperatures. |
Water activity of selected food products.[modified]
| PRODUCTS | SPECIFICATIONS | TEMPERATURE | RANGE OF Aw | |
| Chicken, raw | Ads.-freeze dried | 5C | 0.10-0.70 | |
| Chicken, raw | Ads.-freeze dried | 45C | 0.10-0.70 | |
| Chicken, raw | Ads.-freeze dried | 60C | 0.10-0.70 | |
| Corn | Desorption | 45 to 60 | 0.20-0.80 | |
| Fish protein concentrate | Adsorption | 25, 35,42C | 0.20-0.80 | |
| Laurel | adsorption | 5, 25, 60C | 0.05-0.70 | |
| Nutmeg | Adsorption | 5, 25, 60C,/td> | 0.10-0.70 | |
| Paranut | Adsorption | 5, 25, 60C | 0.10-0.70 | |
| Thyme | Adsorption | 5, 25, 45, 60C,/td> | 0.70-0.70 | |
| Wheat flour | Adsorption | 20.2C | 0.12-0.89 | |
| Wheat flour | Adsorption | 30.1 and 40.8C | 0.13-0.90 | |
| Wheat flour | Adsorption | 50.2C | 0.15-0.90 |
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