Water Sorption Isotherms and Crispness of Fried Yam Chips in the Temperature Range from 293K to 313K

Figures & data

Figure 1 Production of fried yam chips. Source: Modified from Enwere.[3]

Figure 2 Experimental equilibrium data of sorption isotherms for fried yam chips at different temperature.

Table 1 Model parameter and statistical data of water sorption isotherms of fried yam chips at different temperature

	Temperature (K)
Model	293	303	313
GAB
Mo	0.00921	0.08424	0.01037
C	1.00631	1.00611	1.00592
K	10.42021	7.58629	6.30553
P (%)	2.99689	0.43523	0.40723
R^2	0.99786	0.99819	0.99932
Peleg
a	0.19653	0.08723	0.08373
b	1.90045	1.73786	1.94978
c	0.00371	0.08723	0.08373
d	−0.12579	1.73785	1.94979
P (%)	0.06784	0.59630	3.17670
R^2	0.99782	0.99793	0.99862
Modified Mizrahi
a	−0.02392	0.02600	−0.02573
b	0.15835	0.15589	0.13554
c	−0.00846	−0.00549	−0.00736
P (%)	1.16714	0.19152	2.00090
R^2	0.99514	0.99435	0.99810
BET
Mo	0.05445	0.04984	0.04044
C	1.00630	1.00601	1.00592
P (%)	1.67030	5.42079	21.12320
R^2	0.99569	0.99157	0.95773
BET is between 0.22–0.55aw.

Figure 3 Experimental equilibrium data and predicted sorption isotherms for fried yam chips at 293K.

Figure 4 Experimental equilibrium data and predicted sorption isotherms for fried yam chips at 303K.

Figure 5 Experimental equilibrium and predicted sorption isotherms for fried yam chips at 313K.

Figure 6 Plots of Log_e a_w Vs the reciprocal of the absolute temperature of fried yam chips at various moisture contents (g H₂O/100g solids).

Figure 7 Isosteric heat of sorption of fried yam chips as a function of moisture content.

Figure 8 Effect of water activity and temperature on textural properties of fried yam chips.

Table 2 Mean values of breaking force of fried yam chips at different water activity and temperature of sorption study

Water activity, temperature (K)	Breaking force (N)
0.44, 313	578.3^a
0.52, 303	593.5^a
0.33, 303	692.0^b
0.52, 293	687.3^b
0.52, 313	709.7^bc
0.44, 303	710.0^bc
0.44, 293	787.4^cd
0.33, 313	1347.9^e
0.33, 293	1324.8^e
0.22, 313	1693.5^f
0.22, 303	1676.3^f
0.22, 293	1702.9^g
Any two means not followed by the same letter vertically are significantly different (p < 0.05).

Enwere , N.J. 1998 . Food of Plant Origin: Root and Tuber Processing—A Technological Approach , 127 – 137 . Nsukka, , Nigeria : Afro-orbis Publishing Ltd. .

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