GIDALARIN NEM SORPSİYON İZOTERMLERİNİN BELİRLENMESİ ve EŞİTLİKLERİNİN ÇÖZÜMÜ

Moisture sorption isotherms are determined at a constant temperature by drawing a graph insert ignore into journalissuearticles values(m=finsert ignore into journalissuearticles values(aw);T);of water content insert ignore into journalissuearticles values(m); and water activity insert ignore into journalissuearticles values(aw); of food and they give us very useful information aboutcondition of food. Some equations such as GAB, BET, Halsey and Henderson, considering relationamong water activity, moisture content and binding energy of water, have been developed in order tosymbolize sorption isotherms of food. Experimental determination of sorption isotherms, means ofconstants, and solving of sorption equations were reviewed in this article