Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour

Babatunde Kazeem Adeoye; Charity John Oladejo; Adegbola David Adeniran; Habeebah Titilola Opawuyi

doi:doi:10.11648/j.ajche.20200803.13

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Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour

Babatunde Kazeem Adeoye, Charity John Oladejo, Adegbola David Adeniran, Habeebah Titilola Opawuyi

Published in American Journal of Chemical Engineering (Volume 8, Issue 3)

Received: 29 May 2020 Accepted: 15 June 2020 Published: 28 July 2020

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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.

Published in	American Journal of Chemical Engineering (Volume 8, Issue 3)
DOI	10.11648/j.ajche.20200803.13
Page(s)	70-75
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Bambara Nut, Corn Chips, Equilibrium Moisture Content, Sorption Isotherm, Temperature, Model

References

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APA Style

Babatunde Kazeem Adeoye, Charity John Oladejo, Adegbola David Adeniran, Habeebah Titilola Opawuyi. (2020). Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour. American Journal of Chemical Engineering, 8(3), 70-75. https://doi.org/10.11648/j.ajche.20200803.13

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ACS Style

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. Am. J. Chem. Eng. 2020, 8(3), 70-75. doi: 10.11648/j.ajche.20200803.13

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AMA Style

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. Am J Chem Eng. 2020;8(3):70-75. doi: 10.11648/j.ajche.20200803.13

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@article{10.11648/j.ajche.20200803.13,
  author = {Babatunde Kazeem Adeoye and Charity John Oladejo and Adegbola David Adeniran and Habeebah Titilola Opawuyi},
  title = {Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour},
  journal = {American Journal of Chemical Engineering},
  volume = {8},
  number = {3},
  pages = {70-75},
  doi = {10.11648/j.ajche.20200803.13},
  url = {https://doi.org/10.11648/j.ajche.20200803.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20200803.13},
  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.},
 year = {2020}
}

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TY  - JOUR
T1  - Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour
AU  - Babatunde Kazeem Adeoye
AU  - Charity John Oladejo
AU  - Adegbola David Adeniran
AU  - Habeebah Titilola Opawuyi
Y1  - 2020/07/28
PY  - 2020
N1  - https://doi.org/10.11648/j.ajche.20200803.13
DO  - 10.11648/j.ajche.20200803.13
T2  - American Journal of Chemical Engineering
JF  - American Journal of Chemical Engineering
JO  - American Journal of Chemical Engineering
SP  - 70
EP  - 75
PB  - Science Publishing Group
SN  - 2330-8613
UR  - https://doi.org/10.11648/j.ajche.20200803.13
AB  - 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.
VL  - 8
IS  - 3
ER  -

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Author Information

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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APA Style

Babatunde Kazeem Adeoye, Charity John Oladejo, Adegbola David Adeniran, Habeebah Titilola Opawuyi. (2020). Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour. American Journal of Chemical Engineering, 8(3), 70-75. https://doi.org/10.11648/j.ajche.20200803.13

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ACS Style

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. Am. J. Chem. Eng. 2020, 8(3), 70-75. doi: 10.11648/j.ajche.20200803.13

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AMA Style

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. Am J Chem Eng. 2020;8(3):70-75. doi: 10.11648/j.ajche.20200803.13

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@article{10.11648/j.ajche.20200803.13,
  author = {Babatunde Kazeem Adeoye and Charity John Oladejo and Adegbola David Adeniran and Habeebah Titilola Opawuyi},
  title = {Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour},
  journal = {American Journal of Chemical Engineering},
  volume = {8},
  number = {3},
  pages = {70-75},
  doi = {10.11648/j.ajche.20200803.13},
  url = {https://doi.org/10.11648/j.ajche.20200803.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20200803.13},
  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.},
 year = {2020}
}

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TY  - JOUR
T1  - Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour
AU  - Babatunde Kazeem Adeoye
AU  - Charity John Oladejo
AU  - Adegbola David Adeniran
AU  - Habeebah Titilola Opawuyi
Y1  - 2020/07/28
PY  - 2020
N1  - https://doi.org/10.11648/j.ajche.20200803.13
DO  - 10.11648/j.ajche.20200803.13
T2  - American Journal of Chemical Engineering
JF  - American Journal of Chemical Engineering
JO  - American Journal of Chemical Engineering
SP  - 70
EP  - 75
PB  - Science Publishing Group
SN  - 2330-8613
UR  - https://doi.org/10.11648/j.ajche.20200803.13
AB  - 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.
VL  - 8
IS  - 3
ER  -

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