Sorption isotherms of tapioca flour

被引：25

作者：

Chiste, Renan C. ^{[2
]}

Silva, Priscila A. ^{[1
]}

Lopes, Alessandra S. ^{[1
]}

Pena, Rosinelson da Silva ^{[1
]}

机构：

[1] Fed Univ Para UFPA, Inst Technol, Fac Food Engn, BR-66075110 Belem, Para, Brazil

[2] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 04期

关键词：

Hygroscopicity; monolayer moisture content; starchy food; water activity; DESORPTION ISOTHERMS; WATER ACTIVITY; BEHAVIOR; CORN;

D O I：

10.1111/j.1365-2621.2011.02900.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The adsorption and desorption isotherms of tapioca flour was performed in the range of water activity (aw) from 0.22 to 0.92 at 25 degrees C, and the applicability of six mathematical models in data prediction was evaluated. The tapioca flour presented Type II isotherm (sigmoid), and the hysteresis effect was not observed. For the microbiological stability, the moisture of tapioca flour should not exceed 10.1%. The monolayer moisture content value indicates that the drying process of tapioca flour should not be conducted to obtain moisture levels lower than 4.92% to avoid unnecessary power consumption. The data fit showed that all mathematical models are able to predict the adsorption isotherm of tapioca flour, and the models of Handerson, Smith, GAB and BET are able to predict the desorption isotherm.

引用

页码：870 / 874

页数：5

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