Water sorption isotherms of starch powders

Part 1: Mathematical description of experimental data

A. H. Al-Muhtaseb, W. A M McMinn, T. R A Magee

Research output: Contribution to journalArticle

254 Citations (Scopus)

Abstract

Adsorption and desorption isotherms for potato, highly amylopectin and highly amylose starch powders were determined at 30, 45 and 60 °C using a gravimetric technique. Samples were equilibrated in desiccators containing sulphuric acid solutions of known water activity (0.05-0.95), and placed in temperature-controlled cabinets for approximately three weeks. The starch powders exhibited Type II behaviour. The sorption capacity decreased with increasing temperature. The data obtained were fitted to several models including two parameter relationships (Halsey, Oswin, Henderson, Modified-BET and Smith), three parameter equations (GAB, Ferro-Fontan) and four parameter equation (Peleg). A non-linear least square regression program was used to evaluate the models constants. The empirical Peleg model followed by the kinetic GAB and the semi empirical Ferro-Fontan models were found to best represent the experimental data in the water activity range 0.05-0.95. In the range of water activity 0.35-0.95 the Smith model was shown to give the closest fit to the experimental data.

Original languageEnglish
Pages (from-to)297-307
Number of pages11
JournalJournal of Food Engineering
Volume61
Issue number3
DOIs
Publication statusPublished - Feb 2004

Fingerprint

sorption isotherms
Starch
Powders
powders
starch
Water
water activity
Amylopectin
Amylose
Temperature
water
Statistical Models
Solanum tuberosum
Least-Squares Analysis
Adsorption
amylopectin
sulfuric acid
Acids
amylose
desorption

Keywords

  • Highly amylopectin starch
  • Highly amylose starch
  • Hysteresis
  • Mathematical models
  • Potato starch
  • Sorption isotherm

ASJC Scopus subject areas

  • Food Science

Cite this

Water sorption isotherms of starch powders : Part 1: Mathematical description of experimental data. / Al-Muhtaseb, A. H.; McMinn, W. A M; Magee, T. R A.

In: Journal of Food Engineering, Vol. 61, No. 3, 02.2004, p. 297-307.

Research output: Contribution to journalArticle

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