Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Moisture sorption characteristics of pistachio
Banu Koç, Gamze Atar, Nazan Çağlar

Last modified: 03-01-2019


In this study, the moisture adsorption isotherm of pistachio was determined at 25°C and relative humidity (10-90%), using the standard static, gravimetric method. Eleven sorption models were tested to fit the experimental data. A non-linear regression analysis method was used to evaluate the constants of the sorption equations. The GAB equation gave the best fit to the experimental data for a wide range of water activity, while BET gave the best fit for a water activity range of 0.1-0.5. The agreement between experimental and predicted values of these models was found to be satisfactory.

Keywords: Moisture adsorption isotherm; Sorption model; Pistachio


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