TY - JOUR
T1 - Dynamic isopiestic method (DIM)
T2 - Measuring moisture sorption isotherm of freeze-dried garlic powder and other potential uses of DIM
AU - Rahman, Mohammad Shafiur
AU - Al-Belushi, Rashid Hamed
N1 - Funding Information:
This work was supported by the Sultan Qaboos University research grants IG/AGR/BIOR/05/ 01. The author would like to thank Dr. Bhesh Bhandari for his valuable comments on the manuscript.
PY - 2006/9/1
Y1 - 2006/9/1
N2 - Moisture sorption (adsorption and desorption) isotherm of freeze-dried garlic powder was measured by static and dynamic isopiestic methods. Isotherms measured by static isopiestic method produced deviations from the dynamic method at the lower and higher water activity ranges. Dynamic method showed that the temperature had more effects on desorption isotherms compared to the adsorption isotherm, and the degree of isotherm hysteresis reduced with the increase of equilibration temperature. The isotherm was fitted with BET, GAB, and Norrish models. Critical evaluations on the physical meaning of the model parameters are presented. The dynamic method has the potential to be used in studying other structural and drying characteristics of foods.
AB - Moisture sorption (adsorption and desorption) isotherm of freeze-dried garlic powder was measured by static and dynamic isopiestic methods. Isotherms measured by static isopiestic method produced deviations from the dynamic method at the lower and higher water activity ranges. Dynamic method showed that the temperature had more effects on desorption isotherms compared to the adsorption isotherm, and the degree of isotherm hysteresis reduced with the increase of equilibration temperature. The isotherm was fitted with BET, GAB, and Norrish models. Critical evaluations on the physical meaning of the model parameters are presented. The dynamic method has the potential to be used in studying other structural and drying characteristics of foods.
KW - Autosorp
KW - Dynamic vapor sorption (DVS)
KW - Garlic
KW - Isopiestic method
KW - Moisture isotherm
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U2 - 10.1080/10942910600596134
DO - 10.1080/10942910600596134
M3 - Article
AN - SCOPUS:33746200177
SN - 1094-2912
VL - 9
SP - 421
EP - 437
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 3
ER -