The physical state of water sorbed at high activities in starch in terms of the GAB sorption equation
1991
Timmermann, E.O. | Chirife, J.
A refinement of the Guggenheim-Anderson-de Boer (GAB) sorption model which allows for the existence of a third sorption stage, was used to analyze the behavior of adsorption isotherms of starches at very high water activity (aw). The results of experimental isotherm analysis with the new model revealed that above about aw = 0.90 a change in the physical state of adsorbed water in starch occurred; i.e. the water molecules would be more 'liquid-like' than in the preceding layers. This transition corresponds with the unfreezable water content in starch, as determined by others.
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