Modelling moisture sorption Isotherms of taro (Colocasia esculenta L. Schott) at different temperatures

Date

4-2013

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Al Kaixer G. Ancheta

Abstract

Modeling moisture sorption isotherms is vital during drying, processing and postharvest storage. In this study, the equilibrium moisture contents (EMC) of gabi at different temperatures 12°C, 25°C and 45°C were determined. These were used in plotting the adsorption and desorption isotherms of gabi. Results have shown sigmoidal isotherms for both adsorption and desorption. Samples exposed at 12°C have been found to have the lowest EMC as compared to those samples at temperatures 25°C and 45°C. The moisture sorption data was fitted to 7 models: (1) BET, (2) GAB, (3) Halsey, (4) Oswin, (5) Smith, (6) Henderson, (7) Chung and Pfost. Oswin and Smith models have shown the best fit with regression coefficient values (R2) ranging from 0.94 to 0.99 and 0.86 to 0.99 respectively. The monolayer value of the sample was calculated using BET and GAB models. Calculated monolayer values from both BET and GAB equations were 5.06-9.67 and 5.70-9.74 respectively. Statistical T-test has shown no significant difference from the two sets of data. Hysteresis phenomenon has been observed by plotting adsorption and desorption isotherms on the same graph.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2013 F61 /L37

Document Type

Thesis

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