Evaluation of sorption properties of Turkish tarhana powder

Authors
Ibanoglu, S Kaya, S Kaya, A
Citation
S. Ibanoglu et al., Evaluation of sorption properties of Turkish tarhana powder, NAHRUNG, 43(2), 1999, pp. 122-125
Citations number
16
Categorie Soggetti
Food Science/Nutrition
Journal title
NAHRUNG-FOOD
ISSN journal
0027769X → ACNP
Volume
43
Issue
2
Year of publication
1999
Pages
122 - 125
Database
ISI
SICI code
0027-769X(199904)43:2<122:EOSPOT>2.0.ZU;2-Y
Abstract
Moisture adsorption isotherms of commercial tarhana powder, a popular Turki sh food used in soup making, were determined at 10 degrees C, 20 degrees C and 30 degrees C. Gravimetric static method was applied at 0.08-0.92 water activity range. The data was fitted to Guggenheim-Anderson-deBoer (GAB), Os win, Henderson and Brunauer-Emmett-Teller (BET) equations. Mean relative de viation (%E) was used to compare the goodness of fit. The BET was found the best equation for the range of water activity 0.08-0.58. The GAB equation was found adequate and gave similar result with the Oswin equation at 10 de grees C and 20 degrees C, while the Oswin equation was better for character izing the adsorption behavior of tarhana sample for the whole range of temp erature and water activity studied.