Equilibrium moisture content and sorption isosteric heats of five wheat varieties in China

摘要: Abstract The moisture sorption isotherm data of five Chinese wheat varieties were investigated via the gravimetric static method at different temperatures (10, 20, 25, 30, and 35 °C) relative humidity ranging from 11.3 to 96.0%. decreased with an increase in temperature a constant (r.h.). hysteresis effect was observed between adsorption desorption isotherms. width span loop increased temperature, but not influenced by hardness varieties. Six models, namely Chen-Clayton (CCE), Modified BET (BET), Modified-Chung-Pfost (MCPE), Modified-Henderson (MHE), Modified-Oswin (MOE) Strohman-Yoerger (SYE), employed describe experimental data. BET, MCPE MOE models selected best isotherms ranges 11.3–49.9, 11.3–96.0 11.3–96.0% r.h., respectively. hygroscopic property difference hard (cv. ‘Longyuan’ ‘Nanduan’) soft (cv. ‘Zhaozhuang’ ‘Lumai’) very small. isosteric heat content until dry bulb (m.c.) 20% reached, then smoothly increasing content. A big found heats below m.c.,