1994 Volume 56 Issue 6 Pages 33-40
Sorption data of crystalline glucose, maltose and sucrose, and of corn starch were obtained using static method at 10°C. Each crystalline saccharides sorbed a negligible amount of water at water activity below each saturation point. At higher than this point, each series of data fell on a smooth curve calculated by each saccharide-water solution model. Amorphous data of sucrose were on the smooth curve extrapolated by the sucrose-water solution curve. Dubinin-Astakhov (DA) equation showed good agreement with the amorphous data in the range of water activity from 0 to saturation point. It also well fitted a starch data over the range of water activity from 0 to 1. As a result, it was shown that DA equation is also applied successfully to the nonporous foods.
