Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Announcements / Documents
FE 499 28 November 2017
İNTÖRN(DUYURU) 22 November 2017
Mezun Anketi 24 April 2015
MÜDEK 01 December 2008
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Water Activity and Sorption Isotherms of Foods
Code
FE 516
Course Info
Introductory concepts about water activity. Measurement of water activity. Critical evaluation of various methods for measurement of moisture content of foods. General features of sorption isotherms. Use of moisture sorption isotherms in relation to (i) crispness and hardness, (ii) packaging predictions, (iii) storage conditions and (iv) dry ingredient mixing. Determination of moisture sorption isotherms. Experimental and theoretical considerations. Moisture sorption of various foods and food ingredients. Discussion on several related works in recent literature.
Credit
3
ECTS
6
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