Moisture sorption isotherms of modified cassava flour during drying and storage

Hawa, La Choviya; Ubaidillah, Ubaidillah; Damayanti, Retno; Hendrawan, Yusuf

doi:10.1007/s00231-020-02866-1

Cited by 16 publications

(20 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The sigmoid curve (type II) can also be found in physical sorption cases in powdered products and certainly corresponds to multilayer formation with a micro-capillary structure as described by Oyelade et al [7]. Similar findings were obtained from other commodities-based products such as wheat [8], [9], barley [9], cassava [3], [10], and sesame [11].…”

Section: Equilibrium Moisture Content (Me)supporting

confidence: 71%

Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models

Setyawan

Clarissa

Purwani

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Cassava, rice, sorghum, and sago flour can be mixed into composite flour. The properties of composite flour easily absorb water, so it is necessary to know the isotherm sorption through various models, such as Brunauer-Emmet-Teller (BET), Oswin, Hasley, Henderson, Caurie, Chen-Clayton and Guggenheim, Anderson, and Boer (GAB). Information on the sorption properties of foods is of great importance in food dehydration, especially in the quantitative approach to predicting the shelf life of dried foods such as flour. This research aims to determine the sorption isotherms of composite flour experimentally and evaluate the suitability of various mathematical models for fitting the isotherms. Samples were stored at 28 ± 2 ° C with various water activity conditions (aw 0.05-0.97). The results showed that the moisture sorption isotherm of composite flour followed the sigmoid type II behavior frequently found in dry food products. The behavior of composite flour (Formula A and C) equilibrium moisture in the study was satisfactorily described by means of the moisture sorption isotherm of Oswin model with MRD value respectively is 5.64 and 4.93. While the behavior equilibrium moisture for other flour (Formula B and D) was precisely depicted by means of the moisture sorption isotherm of Chen Clayton model with MRD value respectively is 5.08 and 3.39.

show abstract

Section: Equilibrium Moisture Content (Me)supporting

confidence: 71%

Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models

Setyawan

Clarissa

Purwani

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…The MSI curve of the mocaf dry noodles product forms an S (sigmoid) isothermic type II pattern as seen at Figure 2. Mocaf dry noodles pattern same with the mocaf flour [18].…”

Section: Figure 2 Moisture Sorption Isoterm Curve Of Mocaf Dry Noodlesmentioning

confidence: 62%

Shelf-life Estimation of Mocaf Dry Noodles Using Critical Moisture Content Approach in Various Packaging

Sefrienda

Febriani

Anandito

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

This study aims to determine the critical moisture content, moisture sorption isotherm (MSI) curve and the shelf-life of mocaf dry noodles products using the Accelerated Shelf-Life Testing (ASLT) approach to the critical moisture content approach using two types of packaging, PP (Polypropylene) and metalized. The results of this study are obtained critical moisture content of mocaf dry noodles products of 15.8467% (db), with the MSI curve at 30°C forming a type II isotherm type sigmoid curve with the equation y = 202.79x3-2261x2 + 110.36x2, 4188 with R2 = 0.9846. Calculation results for estimating the shelf-life of mocaf dry noodles are 992.739 days with PP (Polypropylene) packaging and 2,171.831 days with metalized packaging.

show abstract

“…Three basic techniques, namely the manometric, the gravimetric and the hygrometric, are used to determine the sorption isotherms of agricultural materials (8,13). The gravimetric technique is the most common one (13), which has already been used for cassava products (17,(20)(21)(22)(23)(24). However, none of the previous works has employed dynamic vapour sorption systems for cassava products.…”

Section: Acronyms and Abbreviaturesmentioning

confidence: 99%

Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system

et al. 2022

View full text Add to dashboard Cite

show abstract

Moisture sorption isotherms of modified cassava flour during drying and storage

Cited by 16 publications

References 34 publications

Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models

Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models

Shelf-life Estimation of Mocaf Dry Noodles Using Critical Moisture Content Approach in Various Packaging

Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system

Contact Info

Product

Resources

About