The aim of this paper is to study the hygroscopic behavior of hygroscopic exothermic fiber-
based materials and to obtain a better understanding of the thermal performance of these …

The interaction of the water molecules from the environment with foods and other materials
can be evaluated using sorption isotherms. Films and biodegradable films are susceptible to …

Sorption isotherms of cassava were determined experimentally using a static gravimetric
method at 30, 45 and 60° C and within the range of 0.10–0.90 water activity. At a constant …

This work aims to investigate the hygroscopic behavior of grugru palm powder through
adsorption isotherms and its degree of caking. The powders of grugru palm (T1-without …

Moisture adsorption isotherms of fresh and ripened Mexican Mennonite-style cheese were
investigated using the static gravimetric method at 4, 8, and 12° C in a water activity range …

The moisture adsorption isotherms of low methoxyl pectin were determined at 30–70° C and
water activity ranging from 0.11 to 0.94. The moisture adsorption isotherms revealed that the …

An undesirable crispiness loss occurs when some dry fruits reach a critical moisture content
(X c) and their glass transition temperature (T g) matches the storage temperature. Models …

Green leafy vegetables are important part of our regular diet that provides us with essential
nutrients necessary to support human life and health. Since these are produced in surplus …

Understanding the water sorption characteristics of cereal is extremely essential for
optimizing the drying process and ensuring storage stability. Water relation of rough rice was …

A higroscopicidade de um alimento desidratado está ligada à sua estabilidade física,
química e microbiológica. Este trabalho teve como objetivos a caracterização físico-química …