Moisture Sorption Characteristics as Influenced by Application of Hurdles in Dambu-nama Production
نویسندگان
چکیده
Moisture transfer characteristics of dambu-nama (DN) as influenced by addition citric acid, salt and sugar hurdles were investigated. Four products comprising DN with 0.1% acid + 2% (DNC0.1); DN+ 0.2% (DNC0.2); 0.3% +2% (DNC0.3) a control without , or (DNC0) produced subjected to moisture sorption studies at different temperatures (30, 40, 50 60oC) relative humidities of(10-96%). Incorporation the into resulted in increase monolayer contents, surface areas, net isoteric heats entropy sorption. The isotherms obtained best described Henderson model followed GAB Oswin models. also J-shaped isotherm instead sigmoidal shape.
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ژورنال
عنوان ژورنال: Asian Food Science Journal
سال: 2021
ISSN: ['2581-7752']
DOI: https://doi.org/10.9734/afsj/2021/v20i430289