Research Paper

Moisture sorption characteristics of rice flour

  1. Albena G. Durakova,
  2. Nikolay D. Menkov

Article first published online: 1 APR 2004

DOI: 10.1002/food.200300387

Issue

Food / Nahrung

Food / Nahrung

Volume 48, Issue 2, pages 137–140, April 2004

Additional Information

How to Cite

Durakova, A. G. and Menkov, N. D. (2004), Moisture sorption characteristics of rice flour. Nahrung, 48: 137–140. doi: 10.1002/food.200300387

Author Information

  1. University of Food Technologies, 26 Maritza Blvd., BG-4000 Plovdiv, Bulgaria. Fax: +35932-644102

Publication History

  1. Issue published online: 1 APR 2004
  2. Article first published online: 1 APR 2004
  3. Manuscript Revised: 24 NOV 2003
  4. Manuscript Received: 4 AUG 2003

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Keywords:

  • Heat of sorption;
  • Moisture content;
  • Rice flour;
  • Water activity

Abstract

Moisture equilibrium data (adsorption and desorption) of rice flour were determined using the static gravimetric method of saturated salt solutions at three storage temperatures: 10, 20 and 30°C. The range of water activities for each temperature was from 0.11 to 0.85. Equilibrium moisture content decreased with increase in storage temperature at any given water activity. The experimental data were fitted to four mathematical models (modified Oswin, modified Halsey, modified Chung-Pfost and modified Henderson). The monolayer moisture content was estimated from sorption data using the Brunauer-Emmett-Teller (BET) equation. The isosteric heats of sorption were evaluated using Clausius-Clapeyron equation.

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