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Modelling moisture sorption isotherms for maize flour |
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| Authors: | OJ Oyelade TY Tunde-Akintunde JC Igbeka MO Oke OY Raji |
| Affiliation: | aProcter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK bLadoke Akintola University of Technology, PMB 4000, Ogbomoso, Nigeria cDepartment of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, Nigeria dCentre for Epidemiology and Biostatistics, University of Leeds, Leeds LS2 9JT, UK |
| Abstract: | The sorption isotherm of food material is pertinent in the processing and storage of food products. Adsorption and desorption isotherms for maize flour were investigated using the static gravimetric method over the range of temperature (27–40 °C) and water activity (aw) (0.10–0.80) commonly experienced in the tropical environment. The experimental data were compared with five widely recommended models in the literature for food sorption isotherms (GAB, modified GAB (MGAB), modified Oswin (MOE), modified Henderson (MHDE), and modified Chung–Pfost (MCE)). The GAB, MGAB, and MOE models were found to be acceptable in predicting the moisture sorption isotherms for maize flour. Overall, the MGAB appears to be most suitable for fitting the adsorption and desorption moisture isotherms data for the maize flour. |
| Keywords: | Maize flour Storage Sorption isotherms Acid solutions Equilibrium moisture content |
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