Authors: AJISEGIRI E. S.; SOPADE P. A.
Journal of Food Engineering; 1990, vol. 12, no4, pp. 283-292 [10 page(s) (article)] (20 ref.)
A b s t r a c t
Moisture sorption characteristics of millet at 20˚C, 25˚C and 40˚C were studied over a range of water activity 0.10-0.98. A static gravimetric method was employed and five sorption models were used in the analysis. At the same water activity, moisture adsorbed or desorbed reduced with temperature. The Chung-Pfost model gave the best fit to the experimental data with or without coupling the temperature effect.