Moisture sorption isotherms of fresh and blanched yacon tuber flours
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Information on moisture adsorption isotherms, which describe the inherent relationship between water activity (aw) and moisture content in food materials, is essential for drying, storing, packaging, and predicting shelf-life for successful application of yacon tuber flour in various fields of the food industry. The moisture sorption isotherms of fresh and blanched yacon tuber flours were obtained at 25℃, 35℃, and 45℃ and aw in the range of 0.11-0.75 by the static gravimetric method. Six different isotherm models were used to fit the experimental data and to analyze water vapor sorption. The results showed that water vapor sorption of both fresh and blanched yacon flours followed a type III shape over the humidity range. The blanched samples exhibited lower equilibrium moisture content than fresh samples. The monolayer moisture content estimated by the Guggenheim, Anderson, and De Boer (GAB) model was lower than that estimated by the Brunauer, Emmett, and Teller model. By quantifying the relative percent error and the coefficient of determination of the isotherm models relative to data, the GAB and Halsey models were identified to be the best-fitting isotherm to describe the water sorption process of both fresh and blanched yacon flours.
Abstract
Information on moisture adsorption isotherms, which describe the inherent relationship between water activity (aw) and moisture content in food materials, is essential for drying, storing, packaging, and predicting shelf-life for successful application of yacon tuber flour in various fields of the food industry. The moisture sorption isotherms of fresh and blanched yacon tuber flours were obtained at 25℃, 35℃, and 45℃ and aw in the range of 0.11-0.75 by the static gravimetric method. Six different isotherm models were used to fit the experimental data and to analyze water vapor sorption. The results showed that water vapor sorption of both fresh and blanched yacon flours followed a type III shape over the humidity range. The blanched samples exhibited lower equilibrium moisture content than fresh samples. The monolayer moisture content estimated by the Guggenheim, Anderson, and De Boer (GAB) model was lower than that estimated by the Brunauer, Emmett, and Teller model. By quantifying the relative percent error and the coefficient of determination of the isotherm models relative to data, the GAB and Halsey models were identified to be the best-fitting isotherm to describe the water sorption process of both fresh and blanched yacon flours.
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