Moisture adsorption isotherms and glass transition temperature of pectin.

@article{Basu2013MoistureAI,
  title={Moisture adsorption isotherms and glass transition temperature of pectin.},
  author={Santanu Basu and Uma Shankar Shivhare and Sakharam Muley},
  journal={Journal of food science and technology},
  year={2013},
  volume={50 3},
  pages={585-9}
}
The moisture adsorption isotherms of low methoxyl pectin were determined at 30-70°C and water activity ranging from 0.11 to 0.94. The moisture adsorption isotherms revealed that the equilibrium moisture content increased with water activity. Increase in temperature, in general, resulted in decreased equilibrium moisture content. However in some cases… CONTINUE READING