Equation for fitting desorption isotherms of durum wheat pasta

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Abstract
Summary: This work was undertaken to obtain water vapour desorption data for durum wheat pasta (spaghetti) between 40° and 90°C by an equilibrium method using sulphuric acid solutions. Sorption isotherms were also measured for semolina of the same composition. From these data the net heat of desorption, calculated by the Clausius‐Clapeyron relationship, and BET monolayer values Xm were determined. In the range of water activity (aw) investigated, i.e. 0.10 < aw < 0.90, the results were correlated to an Oswin type empirical relation X=f(aw, T) with a mean precision of 7%. This equation should be of use in modelling pasta drying.

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