Moisture sorption characteristics of rice flour

Moisture equilibrium data (adsorption and desorption) of rice flour were determined using the static gravimetric method of saturated salt solutions at three storage temperatures: 10, 20 and 30 degreesC. The range of water activities for each temperature was from 0.11 to 0.85. Equilibrium moisture content decreased with increase in storage temperature at any given water activity. The experimental data were fitted to four mathematical models (modified Oswin, modified Halsey, modified Chung-Pfost and modified Henderson). The monolayer moisture content was estimated from sorption data using the Brunauer-Emmett-Teller (BET) equation. The isosteric heats of sorption were evaluated using Clausius-Clapeyron equation.