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Water adsorption isotherms of foods at high temperatures.

S. Bandyopadhyay, +2 more
- 01 Jan 1980 - 
- Vol. 13, Iss: 4, pp 182-185
About: 
This article is published in Lwt - Food Science and Technology.The article was published on 1980-01-01 and is currently open access. It has received 32 citations till now. The article focuses on the topics: Adsorption & Moisture.

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Effect of Temperature on the Moisture Sorption Isotherms and Water Activity Shift of Two Dehydrated Foods

Theodore P. Labuza, +2 more
- 25 Aug 2006 - 
TL;DR: In this paper, the water activity of eight salt solutions was determined at three temperatures (25, 30, 45°C) using a pressure transducer-vapor pressure manometer.
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Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

Roopesh M. Syamaladevi, +5 more
- 01 Mar 2016 - 
TL;DR: This review focuses on understanding the influence of water activity and its variation at thermal processing temperature on thermal resistance of pathogens in different low-moisture matrices and discusses the research needs to relate Thermal resistance of foodborne pathogens to aw value in those foods at elevated temperatures.
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Water vapour sorption isotherms and the caking of food powders

Mohamed Mathlouthi, +1 more
- 01 Jul 2003 - 
TL;DR: In this paper, the authors investigated the relationship between water content and water activity in the formation of bridges between food powder particles and the caking phenomenon and established the conditions of "decaking" (recovering a flowing sugar after caking).
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Moisture sorption characteristics of in-shell macadamia nuts

K.B. Palipane, +1 more
- 01 Jan 1993 - 
TL;DR: In this paper, the goodness of fit of the experimental data to four sorption models was evaluated based on sorption data, the heats of adsorption and desorption as a function of moisture content were determined.
Journal ArticleDOI

Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter

Roopesh M. Syamaladevi, +8 more
- 01 Mar 2016 - 
TL;DR: In this article, the relationship between temperature-induced changes in water activity and thermal resistance of Salmonella in all purpose wheat flour and peanut butter at elevated temperatures (80 oC) was investigated.