Moisture sorption characteristics of sunflower nutmeat products (ground nutmeat, meal, protein concentrate and protein isolate) were investigated at temperatures 10°C, 20°C and 30°C, and the results were analyzed according to various sorption isotherm models. The best‐fit models were the G.A.B. (Guggenheim‐Anderson‐de Boer) model for the ground nutmeat and the cubic polynomial model for the meal, the protein concentrate and the protein isolate. The Chen‐Clayton model was the best‐fit model for describing temperature effect in all the materials studied. The G.A.B. monolayer values were higher than the B.E.T. monolayer values for the materials studied.
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Mok et al. (1990) studied this question.
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