KINETICS OF WATER VAPOUR SORPTION BY SELECTED INGREDIENTS OF MUESLI-TYPE MIXTURES
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):23–26
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ABSTRACT
Sorption properties of some ingredients of muesli such as flakes and dried and candied fruits were investigated in this work. Kinetics of water vapor sorption at water activity of 1.00, 0.755, 0.239 and 0.00 was continuously measured. Kinetics of water sorption was well described by the solution of the Second Fick΄s Law. However, the superficial values of equilibrium water content were obtained by kinetic measurements. The shape factor in the Fick΄s equation was dependent on water activity. It was shown that in the analysed products adsorption process goes faster than the desorption one. Hence desorption of water from fruits and adsorption by flakes seems to be a limiting factor for water transfer in mixtures consisting of cereals and fruits.
ISSN:1230-0322