Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour
American Journal of Chemical Engineering
Volume 8, Issue 3, May 2020, Pages: 70-75
Received: May 29, 2020; Accepted: Jun. 15, 2020; Published: Jul. 28, 2020
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Authors
Babatunde Kazeem Adeoye, Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
Charity John Oladejo, Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
Adegbola David Adeniran, Department of Mechanical Engineering, Ladoke Akintola University of Technolgy, Ogbomoso, Oyo State, Nigeria
Habeebah Titilola Opawuyi, Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
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Abstract
The adsorption equilibrium moisture contents of corn chips (kokoro) made from blends of maize flour and Bambara nut flour was investigated by measuring water activities at 27°C, 37°C and 40°C using the static gravimetric method. Sorption isotherms followed a type II shape in water activities range from 0.10 - 0.80 showing characteristics of most biological tissues. Five isotherm model equations were used which are BET, GAB, Oswin, Halsey and Henderson. The experiments were performed using polythene packaging and exposed petri dishes. The samples were weighed at two days interval until equilibrium was attained when three identical measurements were obtained. The equilibrium moisture content (EMC) decreased with increase in temperature at constant water activity and polythene packaging had lower EMC compared to petri-dishes. Oswin and Henderson model were best fit at 27°C with RSS = 1.929×10-5, SEE = 0.00011, R2 = 0.99531 and RSS = 0.001192, SEE = 0.00011, R2 = 0.9807 for polythene and petri-dish respectively. Oswin model was best fit for both storage conditions at 37°C and 40°C. The monolayer moisture content at the three temperatures ranged from 0.0193 - 0.0752 and the general model observed for this study that could predict the sorption behavior of Bambara-corn chips was Oswin model.
Keywords
Bambara Nut, Corn Chips, Equilibrium Moisture Content, Sorption Isotherm, Temperature, Model
To cite this article
Babatunde Kazeem Adeoye, Charity John Oladejo, Adegbola David Adeniran, Habeebah Titilola Opawuyi, Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour, American Journal of Chemical Engineering. Vol. 8, No. 3, 2020, pp. 70-75. doi: 10.11648/j.ajche.20200803.13
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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