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ABSTRACT
The spreading pressure values have been calculated by integration of the Gibbs equation using G.A.B. isotherm for different cereal grains and starchy materials. This procedure gives an useful analytic solution the ibtegral avoiding inherent mathematicai instability at very low water activity. It was found a non linear relationship between spreading pressure and water activity being this function weakly dependent on products and temperature. On the other hand a nearly linear relationship was observed between spreading pressure and moisture in the moisture range 0.0–0.15 ( dry basis).
