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Equilibrium Isotherm Equations to Represent Moisture Sorption on Starch
Author(s) -
BOKI K.,
OHNO S.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb14654.x
Subject(s) - sorption , chemistry , moisture , langmuir , thermodynamics , microporous material , organic chemistry , adsorption , physics
Langmuir, Freundlich, BET, Harkins and Jura, Halsey, Smith, Henderson, and Chung and Pfost equations were used to fit experimental moisture sorption data at 20°C for kudzu, sweet potato, corn, potato, rice, wheat, and snake gourd starches. Goodness of fit (from calculated average residue), standard deviation, and standard error and range of water activity indicated Henderson and Chung and Pfost equations fitted the data well over a wide a w range to 0.85. The large value of constants in Henderson and Chung and Pfost equations indicated stability of the microporous structure to moisture sorption. For larger constants, the microporous structures were more stable.