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vol. 17, nr. 1 (2011)
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Effect of temperature on water sorption properties of dried champignon mushrooms
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Katarzyna Kędzierska, Zbigniew Pałacha
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Department of Food Engineering and Process Management, Faculty of Food Sciences, SGGW-WULS, ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 17 (2011), nr. 1,
pp. 77-88
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abstract:
In the paper water adsorption isotherms were determined for dried champignon mushrooms at 5, 15, 25 and 35ºC over a range of water activity from 0.006 to 0.910. The water adsorption isotherms hard a compatible course with the course of type II isotherms according to BET classification. The Lewicki and BET models gave the best fit to the experimental sorption data for the material tested. The highest values of net isosteric heat of water adsorption was found for dried champignon mushrooms in the range of moisture content from 5 to 10 g water (100 g d.m.)-1
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keywords:
champignon mushrooms, adsorption isotherms, net isosteric heat of water adsorption
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original in:
Polish
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