Moisture sorption isotherms and hysteresis of soybean grains

Knowledge of the relationship between equilibrium moisture content product and air that involves it is essential to guarantee quality preserve its characteristics during storage. This trend can be studied by sorption isotherms. Thus, this study aimed obtain desorption adsorption isotherms soybean grains determine mathematical model best fits experimental data analyze hysteresis phenomenon. Soybean with a 21.95% (db) were used verify process. The dried until 3.50% for static-gravimetric method was employed grain at different temperatures (10, 20, 30, 40, 50°C) relative humidity levels (0.10 0.92%). Eight models fitted data. modified Halsey satisfactorily represented phenomena grains. increased along an increment in water activity. increase temperature led reduction constant values obtained are higher than those adsorption, indicating phenomenon range. process classified as type III because high oil