RT Journal Article
T1 Water adsorption and desorption isotherms of chestnut and wheat  flours
A1 Moreira Martínez, Ramón Felipe
A1 Chenlo Romero, Francisco
A1 Torres Pérez, María Dolores
A1 Martiñá Prieto, Diego
K1 Chestnut flour
K1 Wheat flour
K1 Equilibrium moisture content
K1 Water activity
K1 Sorption heat
AB Adsorption and desorption isotherms of chestnut and wheat flour at different temperatures (20, 35, 50 and 65 °C) were determined over a range of water activity of 0.09–0.91 using a static gravimetric method. According to BET classification the obtained isotherms for both flours were of type II. Taking into account IUPAC classification the hysteresis loops were of type H3. Experimental data were fitted by means of GAB and Chung–Pfost models. GAB model gave the best results for both flours, but both models can be considered adequate by the analysis of some statistical parameters such as the mean relative percentage deviation modulus, root mean square error and coefficient of determination. The net isosteric heats of sorption, estimated by the Clausius–Clapeyron equation, decreased in both flours when moisture content of samples increased. Heats of desorption were higher than the heats of adsorption at each moisture content and temperature in both flours, but in the case of wheat flour strong differences at low moisture contents were found.
PB Elsevier
YR 2010
FD 2010-11
LK https://hdl.handle.net/10347/45000
UL https://hdl.handle.net/10347/45000
LA eng
NO Moreira, R., Chenlo, F., Torres, M.D., Prieto, D.M. (2010). Water adsorption and desorption isotherms of chestnut and wheat flours. "Industrial Crops and Products", vol.32 , 252-257
NO The authors acknowledge the financial support to Ministerio de Educación y Ciencia of Spain and FEDER (CTQ 2007-62009/PPQ).
DS Minerva
RD 24 abr 2026