عنوان مقاله [English]
نویسندگان [English]چکیده [English]
Moisture sorption isotherms are useful in food dehydration, storage and packaging. Because of the complex food composition, experimental measurements are necessary for prediction of the isotherms. Moisture sorption isotherms of Thompson seedless raisins were determined at 30, 40, 50, 60, 70 and 80?C, using the standard static gravimetric method developed by the European cooperation project COST 90. GAB, Smith, Oswin, Halsey, Henderson and Arcy-Watt equations were fitted to the experimental data. The experimental data were fitted well with D’Arcy-Watt equation at 30 to 70 and with GAB equation at 80?C. The Isosteric heat of sorption was determined (4.79) kj/mol.