| Abstract: | Moisture adsorption isotherms of commercial tarhana powder, a popular Turkish food used in soup making, were determined at 10 °C, 20 °C and 30 °C. Gravimetric static method was applied at 0.08–0.92 water activity range. The data was fitted to Guggenheim-Anderson-deBoer(GAB), Oswin, Hendersonand Brunauer-Emmett-Teller(BET)equations. Mean relative deviation (%E) was used to compare the goodness of fit. The BET was found the best equation for the range of water activity 0.08–0.58. The GAB equation was found adequate and gave similar result with the Oswinequation at 10 °C and 20 °C, while the Oswinequation was better for characterizing the adsorption behavior of tarhana sample for the whole range of temperature and water activity studied. |
