Investigation of fitness some sorption equations to moisture sorption characteristics of semolina and farina

ABSTRACT INVESTIGATION OF FITNESS OF SOME SORPTION EQUATIONS TO MOISTURE SORPTION CHARACTERISTICS OF SEMOLINA AND FARINA Mustafa ERBAŞ M.Sc. in Food Engineering Adviser: Prof. Dr. Muharrem CERTEL June, 1998, 102 pages Adsorption and desorption data, sorption isotherms and hysteresis graphics were of both semolina and farina determined in this research. In addition sorption data were applied to mathematical models. The free energy changes of sorption and isosteric heat of sorption were determined for each process. While Henderson equation showed the best fitness to the adsorption data of semolina and farina, Halsey equation fit desorption data of semolina the best. On the other hand Harkins-Jura equation were suited to the desorption data of the farina. The free energy changes value of sorption and isosteric heat of sorption decrease logarithmically with the increasing moisture content in all process. KEY WORDS: Sorption isotherms, desorption, adsorption, sorption equations, hysteresis, isosteric heat, semolina, farina COMMITTEE: Prof. Dr. Muharrem CERTEL Prof. Dr. Erol AYRANCI Asst. Prof. Dr. Yahya TÜLEK