Moisture-sorption isotherms of Irish and sweet potatoes

Sopade, P. A., Ajisegiri, E. S. A., Chukwu, O. and Abass, A. B. (2010) Moisture-sorption isotherms of Irish and sweet potatoes. Journal of Food Process Engineering, 33 3: 385-397. doi:10.1111/j.1745-4530.2007.00190.x

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Author Sopade, P. A.
Ajisegiri, E. S. A.
Chukwu, O.
Abass, A. B.
Title Moisture-sorption isotherms of Irish and sweet potatoes
Journal name Journal of Food Process Engineering   Check publisher's open access policy
ISSN 0145-8876
Publication date 2010-06
Sub-type Article (original research)
DOI 10.1111/j.1745-4530.2007.00190.x
Volume 33
Issue 3
Start page 385
End page 397
Total pages 13
Place of publication Hoboken, NJ, U.S.A.
Publisher Wiley-Blackwell Publishing, Inc.
Collection year 2011
Language eng
Abstract The sorption properties of dried white varieties of Irish and sweet potatoes were studied at 34C over a range of water activity, 0.10-0.98. A static gravimetric procedure was employed and five sorption models - Bradley; Brunauer, Emmet and Teller (BET); Oswin; Henderson; and Guggenheim, Anderson and de Boer (GAB) - were used in the analysis. For the entire isotherm, both Bradley and Henderson models were suitable for the Irish potato, while Oswin and Bradley models better described the behavior of the sweet potato. Monolayer moisture contents (Mo) for the two potato varieties were calculated using both the BET and GAB equations, and it was found that both crops exhibited the BET type II pattern. The Mo for the two varieties were recommended as the least moisture required for stable storage. © 2010 Wiley Periodicals, Inc.
Keyword Adsorption
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2011 Collection
Centre for Nutrition and Food Sciences Publications
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Citation counts: TR Web of Science Citation Count  Cited 3 times in Thomson Reuters Web of Science Article | Citations
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Created: Mon, 07 Mar 2011, 16:01:12 EST