Moisture-sorption isotherms of Bambara nut and Tiger nut

Chukwu, Ogbonnaya; Ajisegiri, Emmanuel S.A.

doi:10.1504/ijpti.2011.041042

Cited by 3 publications

(6 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The two graphs are sigmoid and are of type II according to the Brunauer, Emmet and Teller (BET) classification (Labuza 1968). For most biological materials, the adsorption–desorption curves are sigmoid (Labuza 1968) as confirmed by Ajisegiri (1987), Ajisegiri and Chukwu (2004) and Chukwu and Ajisegiri (2006). The curves also show that the adsorptive and desorptive modes follow different paths.…”

Section: Resultsmentioning

confidence: 69%

“…The postharvest stability of roots and tubers is of paramount importance as they form a substantial part of energy sources for Nigerians. It therefore becomes pertinent for food engineers to be able to develop effective storage, packaging, preservation and processing strategies to increase food quality (Chukwu and Ajisegiri 2006). …”

Section: Introductionmentioning

confidence: 99%

“…A fundamental property of a biomaterial that influences dehydration, shelf life predictions and storage stability is its water sorption characteristics (Chukwu and Ajisegiri 2006). Sorption characteristics have been reported to be influenced by environmental conditions such as temperature and relative humidity.…”

Section: Introductionmentioning

confidence: 99%

“…Chukwu and Ajisegiri (2005) investigated the effects of moisture sorption cycles on some physical properties and nutritional contents of agricultural grains. Also, Chukwu and Ajisegiri (2006) carried out a study on moisture sorption isotherms of yam and cocoyam. However, no known moisture study has been reported for Nigerian processed Irish and sweet potatoes.…”

Section: Introductionmentioning

confidence: 99%

“…Several methods have been developed for moisture sorption prediction in food (Caurie 1981; Ajisegiri 1987; Ajisegiri and Chukwu 2004; Chukwu and Ajisegiri 2005, 2006). However, actual determination of moisture characteristics in some crops is required in order to find the best‐fit model for the particular crop.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Moisture‐sorption Isotherms of Irish and Sweet Potatoes

Sopade¹,

Ajisegiri²,

Chukwu³

et al. 2010

J Food Process Engineering

View full text Add to dashboard Cite

The sorption properties of dried white varieties of Irish and sweet potatoes were studied at 34C over a range of water activity, 0.10–0.98. A static gravimetric procedure was employed and five sorption models – Bradley; Brunauer, Emmet and Teller (BET); Oswin; Henderson; and Guggenheim, Anderson and de Boer (GAB) – were used in the analysis. For the entire isotherm, both Bradley and Henderson models were suitable for the Irish potato, while Oswin and Bradley models better described the behavior of the sweet potato. Monolayer moisture contents (Mo) for the two potato varieties were calculated using both the BET and GAB equations, and it was found that both crops exhibited the BET type II pattern. The Mo for the two varieties were recommended as the least moisture required for stable storage. PRACTICAL APPLICATIONS Information on moisture sorption regime is required for the storage and the enhancement of stability of stored potatoes both in raw and processed forms. Moisture sorption isotherm is also needed for the prediction and practice of drying, frying and other thermo‐related processing of potatoes. It is also required in the determination of critical values for processing such asequilibrium moisture content, critical moisture content and other moisture regimes. It is, in addition, required for the determination of the minimum moisture required for stability of the processed potatoes and therefore necessary information during packaging, and the determination/selection of packaging materials.

show abstract

Section: Resultsmentioning

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Moisture‐sorption Isotherms of Irish and Sweet Potatoes

Sopade¹,

Ajisegiri²,

Chukwu³

et al. 2010

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

Moisture sorption isotherms and thermodynamic properties of tiger nuts: An oil-rich tuber

Zhang¹,

Li²,

Jia³

et al. 2022

LWT

View full text Add to dashboard Cite

Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour

Oladejo¹,

Adeniran²,

Opawuyi³

2020

AJCHE

View full text Add to dashboard Cite

The adsorption equilibrium moisture contents of corn chips (kokoro) made from blends of maize flour and Bambara nut flour was investigated by measuring water activities at 27°C, 37°C and 40°C using the static gravimetric method. Sorption isotherms followed a type II shape in water activities range from 0.10-0.80 showing characteristics of most biological tissues. Five isotherm model equations were used which are BET, GAB, Oswin, Halsey and Henderson. The experiments were performed using polythene packaging and exposed petri dishes. The samples were weighed at two days interval until equilibrium was attained when three identical measurements were obtained. The equilibrium moisture content (EMC) decreased with increase in temperature at constant water activity and polythene packaging had lower EMC compared to petri-dishes. Oswin and Henderson model were best fit at 27°C with RSS = 1.929×10-5 , SEE = 0.00011, R 2 = 0.99531 and RSS = 0.001192, SEE = 0.00011, R 2 = 0.9807 for polythene and petri-dish respectively. Oswin model was best fit for both storage conditions at 37°C and 40°C. The monolayer moisture content at the three temperatures ranged from 0.0193-0.0752 and the general model observed for this study that could predict the sorption behavior of Bambara-corn chips was Oswin model.

show abstract

Moisture-sorption isotherms of Bambara nut and Tiger nut

Cited by 3 publications

References 9 publications

Moisture‐sorption Isotherms of Irish and Sweet Potatoes

Moisture‐sorption Isotherms of Irish and Sweet Potatoes

Moisture sorption isotherms and thermodynamic properties of tiger nuts: An oil-rich tuber

Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour

Contact Info

Product

Resources

About