MOISTURE SORPTION STUDY ON NIGERIAN FOODS - KUKA

被引：7
|
作者：
AJISEGIRI, ES
SOPADE, PA
ABASS, AB
机构：
[1] UNIV TECHNOL LAE,DEPT APPL SCI,PMB SERV,LAE,PAPUA N GUINEA
[2] FED UNIV TECHNOL MINNA,DEPT AGR ENGN,MINNA,NIGERIA
[3] FED UNIV TECHNOL YOLA,DEPT FOOD TECHNOL,YOLA,NIGERIA
来源：
JOURNAL OF STORED PRODUCTS RESEARCH | 1994年 / 30卷 / 04期
关键词：
SORPTION HEAT; OSWIN MODEL; EMC; HYSTERESIS;
D O I：
10.1016/S0022-474X(94)90324-7
中图分类号：
Q96 [昆虫学];
学科分类号：
摘要：
Kuka is an important vegetable in the Nigerian food chain. The moisture sorption characteristics of the vegetable studied at 34, 37 and 45-degrees-C between a(w) 0.10-0.96, revealed a BET type II behaviour. The Kuka exhibited hysteresis and an increase in EMC with increase in a(w) and decrease in temperature. Four sorption models (Oswin, Halsey, Kuhn, and GAB) were studied and the Oswin model was the most suitable. The constants in the Oswin model and GAB monolayer moisture contents were obtained and found to be temperature-dependent. Heats of sorption were greater for desorption than adsorption and in either mode, they reduced with an increase in moisture content. An exponential equation was obtained to relate heat of sorption with moisture content.
引用
收藏
页码：331 / 338
页数：8
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