Moisture adsorption of an Arabian sweet (basbusa) at different temperatures Original Research Article

Water sorption isotherm of basbusa, a traditional Arabian confectionary was studied over a selected temperature range (20–50 °C). Various conventional models were tested to fit the experimental equilibrium moisture content data and it was found that the Dubinin–Astakhov model described adequately the moisture adsorption behavior of basbusa. The model included both temperature and water activity. Isosteric heat of sorption was found to be 3–119 kJ/mol for moisture contents range between 25 and 5%, respectively.