Moisture sorption study on Nigerian foods: Kuka

Ajisegiri, Emmanuel S., Sopade, Peter A. and Abass, Adebayo B. (1994) Moisture sorption study on Nigerian foods: Kuka. Journal of Stored Products Research, 30 4: 331-338. doi:10.1016/S0022-474X(94)90324-7

Author Ajisegiri, Emmanuel S.
Sopade, Peter A.
Abass, Adebayo B.
Title Moisture sorption study on Nigerian foods: Kuka
Journal name Journal of Stored Products Research   Check publisher's open access policy
ISSN 0022-474X
Publication date 1994-10
Sub-type Article (original research)
DOI 10.1016/S0022-474X(94)90324-7
Volume 30
Issue 4
Start page 331
End page 338
Total pages 8
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon
Language eng
Formatted abstract
Kuka is an important vegetable in the Nigerian food chain. The moisture sorption characteristics of the vegetable studied at 34, 37 and 45°C between aw 0.10-0.96, revealed a BET type II behaviour. The Kuka exhibited hysteresis and an increase in EMC with increase in aw and decrease in temperature. Four sorption models (Oswin, Halsey, Kuhn, and GAB) were studied and the Oswin model was the most suitable. The constants in the Oswin model and GAB monolayer moisture contents were obtained and found to be temperature-dependent. Heats of sorption were greater for desorption than adsorption and in either mode, they reduced with an increase in moisture content. An exponential equation was obtained to relate heat of sorption with moisture content.
Keyword Sorption heat
Oswin model
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
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Citation counts: TR Web of Science Citation Count  Cited 4 times in Thomson Reuters Web of Science Article | Citations
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Created: Mon, 07 Mar 2011, 16:00:31 EST