Abstract
ABSTRACT The paper presents results of water sorption tests of dried blood flour carried out tinder laboratory conditions and mathematical analyses of sorption isotherms obtained. Moisture equilibrium data were investigated at air temperatures in the range of 20–50°C and water activity ranging from 0 4 to 0 99. The experimental procedure used was a gravimetric dynamic method with continuous registration of sample weight changes. Sorption capacity decreases as temperature increases. Rehydration of the dried material results in hysteresis but this phenomenon was small. Four models of equilibrium moisture content/equilibrium relative air humidity (Chung—Pfost. Halsey. Henderson, and Oswin) were evaluated for their ability to fit data for the samples of dried blood. The modified Henderson equation was a good model for moisture adsorption and desorption of dried blood flour
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
