MOISTURE-SORPTION ISOTHERMS OF IRISH AND SWEET POTATOES
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...
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| Veröffentlicht in: | Journal of food process engineering 2010-06, Vol.33 (3), p.385-397 |
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| creator | SOPADE, P.A AJISEGIRI, E.S.A CHUKWU, O ABASS, A.B |
| description | 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. Information on moisture sorption regime is required for the storage and the enhancement of stability of stored potatoes both in raw and processed forms. Moisture sorption isotherm is also needed for the prediction and practice of drying, frying and other thermo-related processing of potatoes. It is also required in the determination of critical values for processing such asequilibrium moisture content, critical moisture content and other moisture regimes. It is, in addition, required for the determination of the minimum moisture required for stability of the processed potatoes and therefore necessary information during packaging, and the determination/selection of packaging materials. |
| doi_str_mv | 10.1111/j.1745-4530.2007.00190.x |
| format | Magazinearticle |
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It is also required in the determination of critical values for processing such asequilibrium moisture content, critical moisture content and other moisture regimes. It is, in addition, required for the determination of the minimum moisture required for stability of the processed potatoes and therefore necessary information during packaging, and the determination/selection of packaging materials.</description><identifier>ISSN: 0145-8876</identifier><identifier>EISSN: 1745-4530</identifier><identifier>DOI: 10.1111/j.1745-4530.2007.00190.x</identifier><identifier>CODEN: JFPEDM</identifier><language>eng</language><publisher>Malden, USA: Malden, USA : Blackwell Publishing Inc</publisher><subject>Biological and medical sciences ; Food industries ; Food processing ; Fruit and vegetable industries ; Fundamental and applied biological sciences. 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Psychology</subject><subject>Isotherms</subject><subject>Mathematical analysis</subject><subject>Mathematical models</subject><subject>Moisture content</subject><subject>Solanum tuberosum</subject><subject>Sorption</subject><subject>Sweet potatoes</subject><subject>Sweets</subject><issn>0145-8876</issn><issn>1745-4530</issn><fulltext>true</fulltext><rsrctype>magazinearticle</rsrctype><creationdate>2010</creationdate><recordtype>magazinearticle</recordtype><recordid>eNqNkE9v0zAYhy0EEqXwGcgFwSXh9f_4wKEaaRu0NVWdahIXy_VslJKtI95E9-1xydQjwhf_JD_P61c_hDIMBU7n877AkvGccQoFAZAFAFZQHF-gyfnhJZoATrkspXiN3sS4B6CcA5kgedXUut1uqlw3m3VbN6us1k27rDZXOmvmWb2p9TKbrb5m-rqq2mzdtLO2qfRb9CrYPvp3z_cUbedVe7HML5tFfTG7zB2TALkMgohARGnBeVESqkApqwK9cY7vblRwgSvLvEigUDvHHABh1geG2c4BpVP0cZx7Pxx-Pfr4YG676Hzf2zt_eIxGMiYIZyVL5Kd_klhITKUsQSa0HFE3HGIcfDD3Q3drhyeDwZxaNXtzKs-cyjOnVs3fVs0xqR-ef7HR2T4M9s518ewToriggBP3ZeR-d71_-u_55tt8XaWU_Hz0u_jgj2ffDj-NkFRyc71aGEU1lovvOoUpej_ywR6M_TGknbaapEUAl5xIxegfISScNg</recordid><startdate>201006</startdate><enddate>201006</enddate><creator>SOPADE, P.A</creator><creator>AJISEGIRI, E.S.A</creator><creator>CHUKWU, O</creator><creator>ABASS, A.B</creator><general>Malden, USA : Blackwell Publishing Inc</general><general>Blackwell Publishing Inc</general><general>Wiley</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>7QR</scope><scope>P64</scope></search><sort><creationdate>201006</creationdate><title>MOISTURE-SORPTION ISOTHERMS OF IRISH AND SWEET POTATOES</title><author>SOPADE, P.A ; AJISEGIRI, E.S.A ; CHUKWU, O ; ABASS, A.B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4700-7f626f268a0ce68239099a9f3dcc5bd9fcf59a4e67f669bc4c0024aef414bc033</frbrgroupid><rsrctype>magazinearticle</rsrctype><prefilter>magazinearticle</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Food processing</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Isotherms</topic><topic>Mathematical analysis</topic><topic>Mathematical models</topic><topic>Moisture content</topic><topic>Solanum tuberosum</topic><topic>Sorption</topic><topic>Sweet potatoes</topic><topic>Sweets</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>SOPADE, P.A</creatorcontrib><creatorcontrib>AJISEGIRI, E.S.A</creatorcontrib><creatorcontrib>CHUKWU, O</creatorcontrib><creatorcontrib>ABASS, A.B</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Chemoreception Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food process engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>SOPADE, P.A</au><au>AJISEGIRI, E.S.A</au><au>CHUKWU, O</au><au>ABASS, A.B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>MOISTURE-SORPTION ISOTHERMS OF IRISH AND SWEET POTATOES</atitle><jtitle>Journal of food process engineering</jtitle><date>2010-06</date><risdate>2010</risdate><volume>33</volume><issue>3</issue><spage>385</spage><epage>397</epage><pages>385-397</pages><issn>0145-8876</issn><eissn>1745-4530</eissn><coden>JFPEDM</coden><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. 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| subjects | Biological and medical sciences Food industries Food processing Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Isotherms Mathematical analysis Mathematical models Moisture content Solanum tuberosum Sorption Sweet potatoes Sweets |
| title | MOISTURE-SORPTION ISOTHERMS OF IRISH AND SWEET POTATOES |
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