It is important to determine the sorption properties of foods. An enriched product was developed using dried pulp from carrot and dried maize-ogi. Carrot is an important root vegetables rich in bioactive compounds and its pulp contains about 50% nutrients for the supplementation of ogi which is known to be low in nutrient. There is therefore a need to study the product’s storage stability. Hence, adsorption equilibrium moisture contents of maize ogi-carrot pulp blends were determined experimentally in relative humidity range of 10-80% and at the temperatures of 30, 35 and 40°C. The experimental procedure used was a standard static gravimetric method with periodically recording of sample mass. The effect of temperatures on adsorption isotherms was found significant and the research has also found that the adsorption isotherms of the ogi blend, exhibited sigmoidal shapes, representing Type II isotherms like most foods. Four sorption isotherm models (Smith, Khun, GAB and BET) were fitted the experimental data at the temperatures of 30, 35 and 40°C. As the equilibrium moisture content decreased with increase in temperature, the GAB model best describes the experimental data for relative humidity range of 10-80% for the adsorption isotherms of ogi-carrot pulp blends. Mo, were 2.53, 2.14 and 0.46 g/10 g db (GAB) and 2.31, 2.29 and 1.51 g/10 g db (BET) at 30, 35 and 40°C respectively.
| Published in | International Journal of Food Science and Biotechnology (Volume 7, Issue 3) |
| DOI | 10.11648/j.ijfsb.20220703.12 |
| Page(s) | 58-62 |
| 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 |
Sorption, Adsorption, Water Activity, Equilibrium Moisture Content
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APA Style
Motunrayo Abigael Ogunjemilusi, Charles Taiwo Akanbi. (2022). Moisture Sorption Isotherms of Ogi Produced with Carrot Pulp. International Journal of Food Science and Biotechnology, 7(3), 58-62. https://doi.org/10.11648/j.ijfsb.20220703.12
ACS Style
Motunrayo Abigael Ogunjemilusi; Charles Taiwo Akanbi. Moisture Sorption Isotherms of Ogi Produced with Carrot Pulp. Int. J. Food Sci. Biotechnol. 2022, 7(3), 58-62. doi: 10.11648/j.ijfsb.20220703.12
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Download@article{10.11648/j.ijfsb.20220703.12,
author = {Motunrayo Abigael Ogunjemilusi and Charles Taiwo Akanbi},
title = {Moisture Sorption Isotherms of Ogi Produced with Carrot Pulp},
journal = {International Journal of Food Science and Biotechnology},
volume = {7},
number = {3},
pages = {58-62},
doi = {10.11648/j.ijfsb.20220703.12},
url = {https://doi.org/10.11648/j.ijfsb.20220703.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220703.12},
abstract = {It is important to determine the sorption properties of foods. An enriched product was developed using dried pulp from carrot and dried maize-ogi. Carrot is an important root vegetables rich in bioactive compounds and its pulp contains about 50% nutrients for the supplementation of ogi which is known to be low in nutrient. There is therefore a need to study the product’s storage stability. Hence, adsorption equilibrium moisture contents of maize ogi-carrot pulp blends were determined experimentally in relative humidity range of 10-80% and at the temperatures of 30, 35 and 40°C. The experimental procedure used was a standard static gravimetric method with periodically recording of sample mass. The effect of temperatures on adsorption isotherms was found significant and the research has also found that the adsorption isotherms of the ogi blend, exhibited sigmoidal shapes, representing Type II isotherms like most foods. Four sorption isotherm models (Smith, Khun, GAB and BET) were fitted the experimental data at the temperatures of 30, 35 and 40°C. As the equilibrium moisture content decreased with increase in temperature, the GAB model best describes the experimental data for relative humidity range of 10-80% for the adsorption isotherms of ogi-carrot pulp blends. Mo, were 2.53, 2.14 and 0.46 g/10 g db (GAB) and 2.31, 2.29 and 1.51 g/10 g db (BET) at 30, 35 and 40°C respectively.},
year = {2022}
}
TY - JOUR T1 - Moisture Sorption Isotherms of Ogi Produced with Carrot Pulp AU - Motunrayo Abigael Ogunjemilusi AU - Charles Taiwo Akanbi Y1 - 2022/07/20 PY - 2022 N1 - https://doi.org/10.11648/j.ijfsb.20220703.12 DO - 10.11648/j.ijfsb.20220703.12 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 58 EP - 62 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20220703.12 AB - It is important to determine the sorption properties of foods. An enriched product was developed using dried pulp from carrot and dried maize-ogi. Carrot is an important root vegetables rich in bioactive compounds and its pulp contains about 50% nutrients for the supplementation of ogi which is known to be low in nutrient. There is therefore a need to study the product’s storage stability. Hence, adsorption equilibrium moisture contents of maize ogi-carrot pulp blends were determined experimentally in relative humidity range of 10-80% and at the temperatures of 30, 35 and 40°C. The experimental procedure used was a standard static gravimetric method with periodically recording of sample mass. The effect of temperatures on adsorption isotherms was found significant and the research has also found that the adsorption isotherms of the ogi blend, exhibited sigmoidal shapes, representing Type II isotherms like most foods. Four sorption isotherm models (Smith, Khun, GAB and BET) were fitted the experimental data at the temperatures of 30, 35 and 40°C. As the equilibrium moisture content decreased with increase in temperature, the GAB model best describes the experimental data for relative humidity range of 10-80% for the adsorption isotherms of ogi-carrot pulp blends. Mo, were 2.53, 2.14 and 0.46 g/10 g db (GAB) and 2.31, 2.29 and 1.51 g/10 g db (BET) at 30, 35 and 40°C respectively. VL - 7 IS - 3 ER -
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