The adsorption and desorption isotherms of three types of commercial tarhana, a popular Turkish cereal food used in soup‐making, were determined as 10, 20 and 30C, and water activities (aa) ranging from 0.08 to 0.92 using the gravimetric static method. The results showed that commercial tarhana has a type HI BET classification. Sieve size affected hygroscopicity. Hysteresis effects were not detected among the three formulations examined, but because of the limited number of formulations, that conclusion is only tentative. Moisture up‐take accelerated around aw 0.6.
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Kaya et al. (1999) studied this question.
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