Sorption Isotherms of Vaccum-Fried Carrot Chips

Abstract

The moisture sorption isotherms for carrot chips after vacuum frying were determined using a gravimetric technique at 10, 25, and 40°C and fitted with BET, GAB, Smith, Halsey, Henderson, and Peleg models. A nonlinear least-squares regression program was used to determine the models constants. The Peleg, Halsey, and GAB models were found to best represent the experimental data throughout the entire water activity range.

Keywords:

• Sorption isotherm
• Carrot chips
• Sorption models
• Water activity
• BET
• GAB model

ACKNOWLEDGMENTS

The authors thank the Jiangsu Province Science and Technology Bureau of China for supporting the research at the contract of BK2004017. Professor A.S. Mujumdar of the National University of Singapore provided assistance in the processing of this article.

Notes

Note: water activity (a_w) = ERH/100).

Note: m ₀: monolayer moisture content (%, dry basis).