Measurement and modelling of water desorption isotherms for pasta at different temperatures
De Temmerman, J.; De Ketelaere, B.; Verboven, P.; Nicolaï, B.; Ramon, H.
Communications in Agricultural and Applied Biological Sciences 70(2): 111-114
2005
ISSN/ISBN: 1379-1176 PMID: 16366286 Document Number: 585237
A study was conducted to determine the desorption isothermal data points for extruded pasta in the temperature range 20-48 degrees C, to propose a mathematical model that fits well the desorption isotherms as a function of the water activity and temperature, and to determine the optimal parameters of the sorption models. The sorption isotherms of pasta are sigmoidal in shape, corresponding to the Type II sorption isotherms in the classification of Brunauer et. al. (1940). Generally, the Oswin equation can be considered as the most suitable model to describe the sorption behaviour at each temperature, while the Viollaz-GAB and Ferro Fontan equations are also quite accurate at each temperature. The P-values of the models vary between 4.052-8.420%. For the modified Ferro Fontan model, the parameters gamma 1, a2, R1 and R2 are significant. For the modified Oswin equation, all parameters A1, A2, B1 and B2 are significant.