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Moisture sorption study on Nigerian foods: Kuka |
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| Authors: | Emmanuel S. Ajisegiri Peter A. Sopade Adebayo B. Abass |
| Affiliation: | a Department of Agricultural Engineering, Federal University of Technology, Minna, Nigeria b Food Technology Section, Department of Applied Sciences, University of Technology, P.M.B. Services, Lae, Papua New Guinea c Department of Food Technology, Federal University of Technology, Yola, Nigeria |
| Abstract: | Kuka is an important vegetable in the Nigerian food chain. The moisture sorption characteristics of the vegetable studied at 34, 37 and 45°C between aw 0.10–0.96, revealed a BET type II behaviour. The Kuka exhibited hysteresis and an increase in EMC with increase in aw 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. |
| Keywords: | Sorption heat Oswin model EMC hysteresis |
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