Water desorption isotherms of two varieties of sweet potato
- 1 April 1990
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 25 (2) , 140-147
- https://doi.org/10.1111/j.1365-2621.1990.tb01068.x
Abstract
Summary: Water desorption isotherms were determined for New Zealand sweet potato at 25, 40 and 55°C, and for Philippines sweet potato at 28°C. The isotherms were sigmoid in shape and of type II according to the BET classification. The data were fitted to eight two‐parameter equations reported in the literature. The effect of water activity, aw, and temperature, T°C, on the equilibrium moisture content, Me g water/100g dry solids, was best described for New Zealand sweet potato by: Me = 20.51 T‐0.204 (aw/(1‐aw)0.39 for aw= 0.06–0.81Keywords
This publication has 8 references indexed in Scilit:
- Equations for fitting water sorption isotherms of foodsInternational Journal of Food Science & Technology, 1978
- Equations for fitting water sorption isotherms of foods: Part 1 — a reviewInternational Journal of Food Science & Technology, 1978
- Humidity fixed points of binary saturated aqueous solutionsJournal of Research of the National Bureau of Standards Section A: Physics and Chemistry, 1977
- Prediction of the effect of temperature on water sorption isotherms of food materialInternational Journal of Food Science & Technology, 1976
- Water sorption isotherms in sugar beet rootInternational Journal of Food Science & Technology, 1975
- The Effect Of Temperature On Sorption Isotherms Of Biological MaterialsTransactions of the ASAE, 1971
- Humidity control in the laboratory using salt solutions—a reviewJournal of Chemical Technology & Biotechnology, 1967
- Adsorption of Gases in Multimolecular LayersJournal of the American Chemical Society, 1938