Moisture sorption isotherms of raw and extruded wholemeal sorghum flours studied by the dynamic and salt slurry methods

Moisture sorption isotherms of raw and extruded wholemeal sorghum flours studied by the dynamic and salt slurry methods

Abstract The saturated salt slurry method has been a standard method for many years, but there are several drawbacks, including long equilibration times, extensive labour and mould growth at high water activity (aw) values. The validity of the dynamic method (automated sorption instrument) was inve...

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Bibliographic Details
Main Authors: Melicia Cintia Galdeano, Renata Valeriano Tonon, Carlos Wanderlei Piler de Carvalho, Neuri Santos Menezes, Regina Isabel Nogueira, William Ferreira Leal-Junior, Adriana Paula Silva Minguita
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2018-10-01
Series:Brazilian Journal of Food Technology
Subjects:
Instrumento de sorção automatizado
Armazenamento de farinhas de cereais
Coeficiente de difusão
Extrusão termoplástica
Isoterma de sorção
Equilíbrio de umidade
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