Sorption Characteristics of Buckwheat Grain

N. D. MENKOV, K. DINKOV, A. DURAKOVA and N. TOSHKOV
University of Food Technologies, Department of Process Engineering, BG - 4000 Plovdiv, Bulgaria

Abstract

MENKOV, N. D., K. DINKOV, A. DURAKOVA and N. TOSHKOV, 2009. Sorption characteristics of buckwheat grain. Bulg. J. Agric. Sci., 15: 281-286

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.

Key words: buckwheat, sorption, isotherms, monolayer moisture, modeling, water activity

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