Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack)
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Ocheme Boniface Ocheme
,
Chukwuma Charles Ariahu
Abstract
The moisture sorption characteristics of dakuwa at 10, 20, 30 and 400°C were studied. The experimental sorption data obtained were applied to BET, GAB, Oswin and Henderson equations to test fitness of the equations to moisture sorption of dakuwa. The sorption isotherms of dakuwa were type III isotherms (J shaped), and the equilibrium moisture content increased with increasing water activity but decreased with increasing temperature. The BET and GAB monolayer moisture contents all decreased with increasing temperature. For adsorption, the BET monolayer was higher (3.163–4.158 g/100 g solid) than that of GAB (2.931–3.728 g/100 g solid), but for desorption, the GAB monolayer (4.792–7.741 g/100 g solid) was higher than that of BET (3.962–4.480 g/100 g solid). Evaluation of goodness of fit of models revealed that moisture sorption of dakuwa was best modelled by GAB equation.
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Artikel in diesem Heft
- Masthead
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- Drying Kinetics, Biochemical and Functional Properties of Products in Convective Drying ofAnchovy (Engraulis anchoita) Fillets
- A Rheological Model for Cupuassu (Theobroma grandiflorum) Pulp at Different Concentrations and Temperatures
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- Evaluation of Thin-Layer Drying Models and Artificial Neural Networks for Describing Drying Kinetics of Canola Seed in a Heat Pump Assisted Fluidized Bed Dryer
- Relating Rice Grain Quality to Conditions during Sun Drying
- Modeling of Basil Leaves Drying by GA–ANN
- Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices
- Raw Glycerol as Substrate for the Production of Yeast Biomass
- Effect of Aminoethoxyvinylglycine and Methyl Jasmonate on Individual Phenolics and Post-harvest Fruit Quality of Three Different Japanese Plums (Prunussalicina Lindell)
- Process Optimization for Foam Mat-Tray Drying of Passiflora edulis Flavicarpa Pulp and Characterization of the Dried Powder
- Evaluation of the Freezing and Thawing Cryoconcentration Process on Bioactive Compounds Present in Banana Juice from Three Different Cultivars
- Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry
- Disease Identification and Grading of Pomegranate Leaves Using Image Processing and Fuzzy Logic
- Calculation of the Effective Diffusion Coefficients in Drying of Chemical and Mechanical Pretreated Rosehip Fruits (Rosa eglanteria L.) with Selected Mass Transfer Models
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- Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack)
- A New Alternative Real-Time Method to Monitoring Dough Behavior during Processing Using Wireless Sensor Technology
