Sorption characteristics of wheat and Jerusalem artichoke (Helianthus Tuberosus) flour mixes

Abstract

It was recommended to use raw Jerusalem artichoke flour since its hygroscopicity is quite low and can therefore be stored longer, preferably at a temperature of 15-20°C and in a dry environment. The monomolecular capacity of Jerusalem artichoke flour was calculated - 480 μmol*g-1 and the surface a of one gram of adsorbent (Jerusalem flour) which is equal to 65.5 m2 *g-1. The heat of sorption was determined, and the water content values were found to be inversely proportional to the heat of sorption values.