Sorption Data and Kinetic Curves of Jerusalem Artichoke Flour

A. Durakova; N. Delchev; M. Baeva; V. Ivanova

doi:10.15866/ireche.v5i5.6938

Sorption Data and Kinetic Curves of Jerusalem Artichoke Flour

A. Durakova^(1*), N. Delchev⁽²⁾, M. Baeva⁽³⁾, V. Ivanova⁽⁴⁾

^(*) Corresponding author

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Abstract

Moisture equilibrium data and kinetic moisture sorption curves of Jerusalem artichoke flour were analyzed. The equilibrium moisture content decreased with the increase in the storage temperature at any given water activity. The experimental data were fitted to five mathematical models, as the Halsey model is suitable to describe the sorption curves of the artichoke flour. The monolayer moisture content was estimated from the sorption data using the Brunauer-Emmett-Teller (BET) equation, as the latter is not affected by the temperature. The Page model describes the most appropriate the kinetic curves. The flour coefficients of diffusion were determined with a respect to temperature. The diffusion coefficient is independent of temperature. These analyses give basis information of the possibilities for the conditions for further investigation of determining the optimal shelf life

Keywords

Jerusalem Artichoke Flour; Sorption Isotherms; Sorption Kinetic; Modeling

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