The moisture sorption isotherms of potato starch, starch-sugar and starch-salt gels were determined using a gravimetric static method at 30, 45 and 60C, and over a range of relative humidities from 0.10 to 0.84. The starch gels exhibited Type II behavior, with incorporation of sugar or salt into the samples resulting in Type III form. The sorption capacity decreased with increasing temperature. The experimental data were analyzed using seven models; two-parameter relationships (Halsey, Henderson, Smith), three-parameter equations (Ferro-Fontan, Guggenheim-Anderson-de Boer, modified-Oswin) and four-parameter equation (Peleg). The empirical Peleg equation and kinetic GAB model (parameters have physical significance) were found to be the most suitable for describing the sorption characteristics within the temperature range 30-60C and water activity range 0.05-0.95.
|Number of pages||16|
|Journal||Journal of Food Process Engineering|
|Publication status||Published - Oct 2003|
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)