Sorption Characteristics of Buckwheat Grain
2009
Menkov, N., University of Food Technologies, Plovdiv (Bulgaria) | Dinkov, K., University of Food Technologies, Plovdiv (Bulgaria) | Durakova, A., University of Food Technologies, Plovdiv (Bulgaria) | Toshkov, N., University of Food Technologies, Plovdiv (Bulgaria)
Moisture equilibrium data adsorption and desorption of buckwheat grain were determined using the static gravimetric method of saturated salt solutions at three temperatures 10, 25 and 40°C. The range of water activities for each temperature was between 0.11 and 0.85. Equilibrium moisture content decreased with increase in storage temperature at constant water activity. A suitable model was selected to describe the water sorption isotherms. The monolayer moisture content of the grain was estimated and the optimal storage water activity was proposed.
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