TY  - JOUR
T1  - Sorption Isotherm Characteristics of Water Yam (Dioscorea alata) Flour
AU - Okeleye, A.F. AU - Morakinyo, T.A. AU - Akanbi, C.T. 
JO  - Journal of Food Technology
VL  - 17
IS  - 3
SP  - 46
EP  - 52
PY  - 2019
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2019.46.52
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2019.46.52
KW  - Water yam flour
KW  -sorption isotherm
KW  -hysteresis
KW  -isosteric heat of sorption
KW  -adequate
AB  - The study assessed the sorption isotherm
characteristics of water yam flour. This was in the view to
predict the stability of the water yam flour under different
humid conditions. The sorption isotherm of water yam
flour obtained from blanched and un-blanched water yam
cubes was determined by the static gravimetric method
using sulphuric acid solution at 25, 35 and 45°C in the
water activity range of 0.09-0.96.The un-blanched
samples had higher equilibrium moisture content values
than the blanched samples at the same water activity level
and same temperature for both the adsorption and
desorption processes. They also exhibited hysteresis loop
over considerable levels of water activity. GAB model
gave the overall best description to the sorption
characteristics of the water yam flour out of the five
sorption models fitted to the experimental data. The
isosteric heat of adsorption and desorption decreases
with increasing temperature. The study would be useful in
the design and selection of adequate packaging materials
and establishment of preferred humidity level during
storage.
ER  -