GIDALARDA BULUNAN SUYUN FİZİKOKİMYASAL DURUMU ve SORPSİYON İZOTERMLERİ

Turkish

There is an important relationship between the water content of the food and its physical, chemicaland microbiological stability. Water holding properties of foods are different from each other and initself characteristics due to heterogeneity in food structure. The change of ambient relative humidity ata constant temperature or the change of ambient temperature at a constant humidity affectsthe relationship between food and water. Sorption isotherms are one of the important methods used inunderstanding of this relationship. The graph obtained by the water content of the food versus wateractivity, is called sorption isotherm (m= f(aw)T). In this study; it was aimed to explain the physicochemicalstate of water in foods, describe sorption isotherms and discuss the factors affecting on water activityand isotherms