Moisture sorption characteristics of tarhana, a fermented Turkish cereal food

The adsorption and desorption isotherms of three types of commercial tarhan a, a popular Turkish cereal food used in soup-making, were determined at 10 , 20 and 30C, and water activities (a(a)) ranging from 0.08 to 0.92 using t he gravimetric static method. The results showed that commercial tarhana ha s a type III BET classification. Sieve size affected hygroscopicity. Hyster esis effects were not detected among the three formulations examined, but b ecause of the limited number of formulations, that conclusion is only tenta tive. Moisture up-take accelerated around a(w) 0.6.