Adsorption isotherms and thermodynamics properties of water yam flour

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H.O. Owo
A.A. Adebowale
O.P. Sobukola
A.O. Obadina
O.E. Kajihausa
M.O. Adegunwa
L.O. Sanni
K. Tomlins


water yam flour, water activity, differential enthalpy, differential entropy, compensation theory


Adsorption isotherms of water yam flour were determined by static gravimetric method of saturated salt solutions in the range of water activities between 0.11 and 0.96 and at temperatures of 25, 35 and 45 °C. The experimental sorption data was fitted to five models: Guggenheim-Anderson-De Boer (GAB), Peleg, Iglesias-Chirife, Exponential and Oswin and the differential enthalpy and entropies were determined. Equilibrium moisture contents decreased with increase in temperature at all the water activities studied. Peleg model gave the best fit for the sorption isotherm of water yam flour. Monolayer moisture content values estimated from the GAB-model were found to decrease with increases in temperature. The differential enthalpy and entropy decreased with increases in moisture content. The isokinetic temperature was 371.32 K and the compensation theory was satisfied

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