DESORPTION ISOTHERMS FOR JAPANESE NOODLE (UDON)

Abstract

Desorption isotherms of Japanese noodle (udon) were obtained at 20, 30 and 40°C, and analyzed by several isotherm models. The desorption isotherm data satisfactorily correlated with the GAB equation and the Oswin and Smith equations. The binding energy of moisture was calculated by Clausius–Clapeyron equation and found to be negligibly small above the moisture content of 0.163 kg water/kg solid. The sorption enthalpy calculated from the Arrhenius plot of GAB parameter was similar to the binding energy from Clausius–Clapeyron equation at GAB monolayer moisture content.

Keywords:

• Clausius–Clapeyron equation
• Drying
• Equilibrium moisture content
• GAB model

Acknowledgments