Premium
Moisture isotherms of cornchips at three temperatures
Author(s) -
ACHOBA I. I.,
ELEGBEDE J. A.,
AGBAJI A. S.,
AGBAJI E. B.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01999.x
Subject(s) - sorption , moisture , thermodynamics , water content , materials science , sorption isotherm , chemistry , adsorption , physics , composite material , geology , geotechnical engineering
Summary The moisture sorption isotherms of cornchips at three ambient temperatures (27, 35 and 40°C) were sigmoidal, a function of temperature and described by the Henderson equation. Storage stability of the product would be enhanced below 27°C and 3.4 moisture content dry basis (d.b.). The isosteric heats of sorption were calculated.