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H. Bizot, R. Jowitt, F. Escher, B. Hallstrom, H. Meffer, W. L. Spiess and G. Vos, “Using the Gab Model to Construct Sorption Isotherms,” Physical Properties of Foods, Applied Science Publishers, London, 1983, pp. 43-54.

has been cited by the following article:

• TITLE: Water Adsorption Isotherms of Amaranth (Amaranthus caudatus) Flour

  AUTHORS: J. Gabriela Peña Balderrama, Sergio C. Carballo Cadima

  KEYWORDS: Amaranth; Water Adsorption Isotherm; GAB Model

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.2, January 17, 2014

  ABSTRACT: Water sorption isotherms are unique for individual food materials and can be used directly to predict shelf life and determine proper storage conditions. In this context, the aim of this study was to determine the moisture adsorption isotherms of amaranth flour at 15℃, 25℃ and 35℃ in a range of water activity from 0.1 to 0.9. Experimental data were modeled using five equations commonly applied in the foods field. The goodness of the fit for each isotherm model was evaluated through the coefficient of determination, the variance due to error and the confidence interval of the estimated parameters. All models can predict the adsorption isotherms of amaranth flour, but the GAB equation gives a better understanding of the observed sorption behavior. Estimated adsorption monolayer water contents ranged from 6.4 g to 7.2 g of water per 100 g of dry material. It was observed by a weak dependence of water activity with temperature. For ensuring microbiological stability, water content in amaranth flour should not be higher than 13 g of water per 100 g of dry material.