Equilibrium Moisture Content Models for Lafun
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Olusegun J Oyelade
Insights into the relationship between the air relative humidity (water activity (aw)) and equilibrium moisture content of food materials is essential to maintain good keeping quality and optimize process operation. The adsorption isotherms for cassava flour (lafun) were investigated with the static gravimetric method. Concentrated acid (H2SO4) solutions were used to vary the micro-climate in the study and presented in an easy-to-use template-like format over the range of temperature (27- 40oC) and aw (0.10-0.80) usually experienced in the tropical environment. The experimental data were compared with five widely recommended models in the literature for food sorption isotherms (GAB, modified GAB, modified Oswin, modified Henderson & modified Chung-Pfost). The moisture sorption isotherms were sigmoidal in shape and were influenced by temperature. The modified Oswin model was found to be most adequate whilst the modified GAB appears not suitable to model the adsorption isotherms for lafun.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution
- Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages
- Simulation of an Effect of a Baffle Length on the Power Consumption in an Agitated Vessel
- Equilibrium Moisture Content Models for Lafun
- Optimisation of Cassava Pellet Processing Method
- Numerical Simulation of the Water Diffusion in Cylindrical Solids
- Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey
- Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates
- Experimental Studies on Pressure Control Using Intelligent PI Fuzzy Supervisory Approach
- Media Optimization for the Production of ?- Linolenic Acid by Cunninghamella echinulata var.elegans MTCC 552 Using Response Surface Methodology
- Increasing Shelf Life of Strawberries Using an Irradiation-Cooling Process
- Combined Radiant and Conductive Vacuum Drying in a Vibrated Bed
- Enzyme Hydrolysis of Silk Fibroin and the Anti-diabetic Activity of the Hydrolysates
- Discrimination of Wines Produced from Cabernet Sauvignon Grapes Treated with Aqueous Ethanol Post-Bloom Using an Electronic Nose
- Air-impingement De-shelling of Chestnuts (C. mollisima): Process Parameter Optimization
