Moisture sorption characteristics of pistachio

[EN] In this study, the moisture adsorption isotherm of pistachio was determined at 25°C and relative humidity (10-90%), using the standard static, gravimetric method. Eleven sorption models were tested to fit the experimental data. A non-linear regression analysis method was used to evaluate the constants of the sorption equations. The GAB equation gave the best fit to the experimental data for a wide range of water activity, while BET gave the best fit for a water activity range of 0.1-0.5. The agreement between experimental and predicted values of these models was found to be satisfactory.