Journal of Food Technology

Year: 2007
Volume: 5
Issue: 1
Page No. 18 - 22

Water Sorption Characteristics of Plantain and Sweet Potato

Authors : A.A. Okunola and J.C. Igbeka

Abstract: This investigation was conducted to study the behaviour of dehydrated products of Plantain and Sweet Potato in stimulated storage environment at temperature range of 25 (298k) and 40°C (313k). Salt solutions were used to achieve water activity in the range of 0.075 to 0.97. Equilibrium moisture content obtained was used to produce sorption isotherm at these temperatures. Sorption models of Halsey, Henderson, Chung Pfost and Caurie were evaluated on the experimental data as well as modified versions of Halsey and Henderson. Coefficient of determination range from 0.798 to 0.964 in all the models. Most equilibrium moisture content obtained during the experiment reflects adsorption except for very low water activity. Chung Pfost equation gave the best fit for the adsorption characteristics of these crop having the least residual mean square. Least moisture content was derived for storage stability of these crops and the region of local isotherm II was identified as the region of optimum storage.

How to cite this article:

Okunola, A.A. and J.C. Igbeka , 2007. Water Sorption Characteristics of Plantain and Sweet Potato. Journal of Food Technology, 5: 18-22.

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