Journal of Food Technology

Year: 2012
Volume: 10
Issue: 1
Page No. 8 - 16

Moisture Desorption Isotherms of African Arrowroot Lily (Tacca involucrata) Tuber Mash as Influenced by Blanching and Natural Fermentation

Authors : B.D. Igbabul, C.C. Ariahu and E.U. Umeh

References

AOAC., 1984. Official Methods of Analysis. 14th Edn., Association of Official Analytical Chemists, Washington, DC., USA., pp: 522-533.

Ariahu, C.C., S.A. Kaze and C.D. Achem, 2006. Moisture sorption characteristics of tropical fresh water crayfish (Procambarus clarkii). J. Food Eng., 75: 355-363.
Direct Link  |  

Ariahu, C.C., U. Ukpabi and K.O. Mbajunwa, 1999. Production of African breadfruit (Treculia Africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality. Plant Foods Hum Nutr., 54: 193-206.
CrossRef  |  PubMed  |  

Aviara, N.A. and O.O. Ajibola, 2002. Thermodynamics of moisture sorption in melon seed and cassava. J. Food Eng., 55: 107-113.
CrossRef  |  

Bizot, H., 1983. Using the GAB Model to Construct Sorption Isotherms. In: Physical Properties of Foods, Jowitt, R., F. Escher, B. Hallstrom, H. Mefert, W. Spiess and G. Vos (Eds.). Elsvier Applied Science, London, pp: 43-45.

Bizot, H., A. Buleon, N. Mouhous-Riou and J.L. Multon, 1985. Some Facts Concerning Water Vapor Sorption Hysteresis on Potato Starch. In: Properties of Water in Foods, Simatos, D. and J.L. Multon (Eds.). Martinus Nijhoff Publishers, Dordrecht, pp: 83-93.

Brunauer, S., P.H. Emmett and E. Teller, 1938. Adsorption of gases in multimolecular layers. J. Am. Chem. Soc., 60: 309-319.
CrossRef  |  Direct Link  |  

Dural, N.H. and A.L. Hines, 1993. A new theoretical isotherm equation for water vapor-food systems: Multilayer adsorption on heterogeneous surfaces. J. Food Eng., 20: 75-96.
CrossRef  |  

Fasina, O.O., 2006. Thermodynamic properties of sweetpotato. J. Food Eng., 75: 149-155.
CrossRef  |  Direct Link  |  

Gevaudan, A., G. Chuzel, S. Didier and J. Andrieu, 1989. Physical properties of cassava mash. Int. J. Food Sci. Technol., 24: 637-645.
CrossRef  |  

Halsey, G., 1948. Physical adsorption on non‐uniform surfaces. J. Chem. Phys., 16: 931-937.
CrossRef  |  Direct Link  |  

Henderson, S.M., 1952. A basic concept of equilibrium moisture. Agric. Eng., 33: 29-32.
Direct Link  |  

Iglesias, H.A. and J. Chirife, 1976. Prediction of the effect of temperature on water sorption isotherms of food material. J. Food Sci. Technol., 11: 109-116.
CrossRef  |  Direct Link  |  

Johnson, P.N.T. and J.G. Brennan, 2000. Moisture sorption isotherms characteristics of plantain (Musa AAB). J. Food Eng., 44: 79-84.
CrossRef  |  

Labuza, T.P., 1968. Sorptional phenomena in foods. J. Food Technol., 22: 15-23.

Labuza, T.P., 1984. Moisture Sorption: Practical Aspects of Isotherm Measurement and Use. Association of Cereal Chemists, Minneapolis, MN.

Labuza, T.P., A. Kaanane and J.Y. Chen, 1985. Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. J. Food Sci., 50: 358-392.
CrossRef  |  Direct Link  |  

Lomauro, C.J., S.A. Bakshi and T.P. Labuza, 1985. Evaluation of food moisture sorption isotherms equations. Part II: Milk, coffee, tea, nuts, oilseeds, spices and starchy foods. Sci. Technol. Food, 18: 188-204.

McMinn, W.A.M. and T.R.A. Magee, 2003. Thermodynamic properties of moisture sorption of potato. J. Food Eng., 60: 157-165.
Direct Link  |  

McMinn, W.A.M., A.H. Al-Muthtaseb and T.R.A. Magee, 2003. Moisture sorption characteristics of starch gels. Part 1: Mathematical description of experimental data. J. Food Proc. Eng., 26: 323-338.
CrossRef  |  Direct Link  |  

Mclaughin, C.P. and T.R.A. Magee, 1998. The determination of sorption isotherm and the isosteric heats of sorption for potatoes. J. Food Eng., 35: 267-280.
CrossRef  |  

Mcminn, W.A.M. and T.R.A. Magee, 1999. Studies on the effect of temperature on the moisture sorption characteristics of potatoes. J. Food Proc. Eng., 22: 113-128.
CrossRef  |  

Oswin, C.R., 1946. The kinetics of package life. III. The isotherm. J. Soc. Chem. Ind., 65: 419-423.
CrossRef  |  

Pravisani, C.I., A.N. Califano and A. Calvelo, 1985. Kinetics of starch gelatinization in potato. J. Food Sci., 50: 657-660.
CrossRef  |  

Ramesh-Yadav, A., M. Guha, R.N. Tharanathan and R.S. Tharanathan, 2006. Changes in characteristics of sweet potato flour prepared by different drying techniques. LWT Food Sci. Technol., 39: 20-26.
CrossRef  |  Direct Link  |  

Ruegg, M., 1980. Calculation of the activity of water in sulfuric acids solution at various temperatures. Lebensmittel Wissenschaft und Technologie, 13: 22-24.

Tsami, E., Z.B. Maroulis, D. Marinos-Kouris and G.D. Saravacos, 1990. Heat of sorption of water in dried fruits. Int. J. Food Sci. Technol., 25: 350-359.
CrossRef  |  Direct Link  |  

Wang, N. and J.G. Brennan, 1991. Moisture sorption isotherm characteristics of potatoes at four temperatures. J. Food Eng., 14: 269-287.
Direct Link  |  

Wootton, M.D.W. and N. Munk, 1971. A rapid method for the estimation of starch gelatinization in processed foods. Food Technol. Aust., 1: 612-615.

Design and power by Medwell Web Development Team. © Medwell Publishing 2021 All Rights Reserved