Modelling of moisture sorption isotherms of dehydrated carrot
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ISSN: 1680-8894
E-ISSN: 2219-6714
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Published: Jan 31, 2019
Abstract
The behavior of the adsorption isotherms is important since these guarantee the stability of the food products during the drying,
packaging and storage processes. In this study, the carrot sorption isotherm was determined at a temperature of 22ºC ± 1 ° C applying the method
of static gravimetry method in a range of water activity (Aw) between 0.113 and 0.883. The data were adjusted using the GAB, BET and Henderson
mathematical models and the quality of the adjustment was evaluated with the regression coefficient (R2). An isotherm type II was obtained, which
is typical for fruits and vegetables. The humidity of the monolayer (Wo) was slightly lower in the BET model than in that of GAB, with values of
0.102 and 0.125 g water / g of m.s, respectively, which agrees with the literature consulted. All models presented an adjustment higher than 0.92.
However, those that best adjusted to the behavior of the experimental data were BET and GAB, which presented an R2 of 0.975 and 0.994,
respectively.
Keywords
Carrot, dehydrated, isotherm, math model, relative humidity, sorption, water activity.Downloads
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References
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