Authors :
Jassin E; Mursalim; Salengke; Achmad M
Volume/Issue :
Volume 7 - 2022, Issue 10 - October
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3F7gstA
DOI :
https://doi.org/10.5281/zenodo.7246753
Abstract :
The increase in breadfruit's water content
and water activity causes the fruit to be susceptible to
damage. Therefore, it is necessary to understand the
absorption pattern of breadfruit's water content. The
Water Sorption Isotherm (ISA) curve can be used to
determine the pattern of water absorption. Therefore, it
is necessary to know the knowledge of the sorption is
other mic characteristics of water on breadfruit drying
to predict the properties of these materials under
conditions of relative humidity and air temperature in
the storage area.
This research investigates the effect of storage
temperature on the sorption isotherm characteristic of
water of breadfruit chips. Dried breadfruit chips were
conditioned at various water activity levels (aw) 0.1 - 0.8
using several types of saturated salt solution at 30ᵒC and
40ᵒC by gravimetric method. Furthermore, the obtained
equilibrium moisture content and water activity data
were plotted into a graph using several mathematical
equation models, i.e., the BET, GAB, Oswin, Caurie,
Halsey and Henderson models.
The curves were created using Microsoft Excel
2016 software. The exact model of the isothermic
sorption equation of water for drying breadfruit was
determined based on the equation model developed from
the literature and adapted to the experimental data.
The results show that the isothermic sorption curve
of water of breadfruit drying followed the sigmoid type 2
pattern. Four models were appropriate to describe the
isothermic sorption pattern of the water of breadfruit
drying at a storage temperature of 30ᵒC, i.e., The GAB,
Oswin, Caurie, and Halsey models.
The increase in breadfruit's water content
and water activity causes the fruit to be susceptible to
damage. Therefore, it is necessary to understand the
absorption pattern of breadfruit's water content. The
Water Sorption Isotherm (ISA) curve can be used to
determine the pattern of water absorption. Therefore, it
is necessary to know the knowledge of the sorption is
other mic characteristics of water on breadfruit drying
to predict the properties of these materials under
conditions of relative humidity and air temperature in
the storage area.
This research investigates the effect of storage
temperature on the sorption isotherm characteristic of
water of breadfruit chips. Dried breadfruit chips were
conditioned at various water activity levels (aw) 0.1 - 0.8
using several types of saturated salt solution at 30ᵒC and
40ᵒC by gravimetric method. Furthermore, the obtained
equilibrium moisture content and water activity data
were plotted into a graph using several mathematical
equation models, i.e., the BET, GAB, Oswin, Caurie,
Halsey and Henderson models.
The curves were created using Microsoft Excel
2016 software. The exact model of the isothermic
sorption equation of water for drying breadfruit was
determined based on the equation model developed from
the literature and adapted to the experimental data.
The results show that the isothermic sorption curve
of water of breadfruit drying followed the sigmoid type 2
pattern. Four models were appropriate to describe the
isothermic sorption pattern of the water of breadfruit
drying at a storage temperature of 30ᵒC, i.e., The GAB,
Oswin, Caurie, and Halsey models.
