Water desorption isotherms of two varieties of sweet potato |
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Authors: | L M DIAMANTE P A MUNRO |
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Affiliation: | Massey University, Palmerston North, New Zealand |
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Abstract: | Water desorption isotherms were determined for New Zealand sweet potato at 25, 40 and 55°C, and for Philippines sweet potato at 28°C. The isotherms were sigmoid in shape and of type II according to the BET classification. The data were fitted to eight two-parameter equations reported in the literature. The effect of water activity, aw, and temperature, T °C, on the equilibrium moisture content, M e g water/100g dry solids, was best described for New Zealand sweet potato by: Me = 20.51 T-0.204 (aw/(1-aw)0.39 for aw= 0.06–0.81 |
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Keywords: | Camote Ipomoea batatus Kumara Oswin equation |
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