Browse Dept. of Food Science and Human Nutrition by Subject "isotherm"
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Comparison of the new vapor sorption analyzer to the traditional saturated salt slurry method and the dynamic vapor sorption instrument (2013-08-22)Water is a key component of food materials. One of the most useful aspects of the water activity (aw) concept is the moisture sorption isotherm, which plots the moisture content of a material as a function of aw at the ...
Investigating the glassy to rubbery transition of polydextrose and corn flakes using automatic water vapor sorption instruments, DSC, and texture analysis (2010-08-20)The aim of this study was to investigate the usefulness of automated sorption isotherm methods for determining the glassy to rubbery transition in a model amorphous food material, polydextrose. The automated sorption ...