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Abstract
The sorption characteristics of two cassava products were obtained using the gravimetric method at three temperatures, 20, 30, and 40°C. The GAB, BET, and the modified BET models were found to describe the data reasonably well. The heat of sorption, which varied from 39.47 kJ/mol at 1% moisture content to 4.92 kJ.mol−1 at 20% moisture content dry basis, was calculated for the garified product. Similar values for the ungarified product were found to vary from 26.98 kJ/mol at 1% moisture content to 4.97 kJ/mol at 20% moisture content. The shelf-life for both products were estimated from sorption data and recommendations on their packaging and storage conditions given. The garified product was found to have a higher capacity for moisture adsorption and also potentially stores longer than the ungarified product.
