Comparison between moisture sorption isotherms obtained using the new Vapor Sorption Analyzer and those obtained using the standard saturated salt slurry method

Elizabeth A. Penner, Shelly J. Schmidt

Research output: Contribution to journalArticlepeer-review

Abstract

The moisture sorption isotherm is an important tool, useful for both processing and product stability applications. The saturated salt slurry method has been a standard method of generating isotherms for many years. Recently, the Vapor Sorption Analyzer (VSA) has been introduced as a new type of isotherm generating instrument and is the first instrument specifically designed to produce both equilibrium and non-equilibrium isotherms. This research compared the equilibrium isotherms generated by these two methods for five food materials and found no significant differences, demonstrating that the VSA can obtain saturated salt slurry equivalent isotherms in much less time and without visible mold growth.

Original languageEnglish (US)
Pages (from-to)185-193
Number of pages9
JournalJournal of Food Measurement and Characterization
Volume7
Issue number4
DOIs
StatePublished - Dec 2013

Keywords

  • Isotherms
  • Moisture content
  • Saturated salt slurry
  • Vapor Sorption Analyzer
  • Water activity

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

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