The determination of sorption isotherm and the isosteric heats of sorption for potatoes

Sorption isotherms were determined for potatoes at three different temperatures, (30, 45 and 60 °C), using a standard gravimetric method. The goodness of fit of four sorption models to experimental results was determined. Of the models tested the GAB, Oswin and Hasley models gave good fits while the...

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Bibliographic Details
Published in:Journal of food engineering 1998, Vol.35 (3), p.267-280
Main Authors: McLaughlin, C.P., Magee, T.R.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
equations
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
heat
mathematical models
potatoes
sorption isotherms
temperature
water content
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Summary:Sorption isotherms were determined for potatoes at three different temperatures, (30, 45 and 60 °C), using a standard gravimetric method. The goodness of fit of four sorption models to experimental results was determined. Of the models tested the GAB, Oswin and Hasley models gave good fits while the BET model gave a poor fit. Monolayer moisture contents determined from these models were found to decrease with increasing temperature. The net isosteric heat of sorption was determined for potatoes at 45 °C from sorption data using the Clausius-Clapeyron equation. Isosteric heats of sorption were found to increase with increasing temperature and fitted well with empirical exponential relationship.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(98)00025-9