2,034
Views
9
CrossRef citations to date
0
Altmetric
Original Articles

Comparison of the Sorption Isotherm Characteristics of Two Cassava Products

Pages 167-177 | Received 24 Oct 2003, Accepted 23 May 2004, Published online: 06 Feb 2007

REFERENCES

  • Audu , T.O.K. and Ikhu-Omoregbe , D.I.O. 1982 . Drying characteristics of fermented ground cassava . Nig. J. of Eng. and Techn. Dev. , 7 ( 2 ) : 12 – 20 .
  • Ajibola , O.O. , Makanjuola , G.A. and Almazan , A.M. 1987 . Effects of processing factors on the quality of gari produced by a steam gelatinization technique . J. of Agric Eng Res. , 38 ( 4 ) : 313 – 320 . [CSA] [CROSSREF]
  • Sanni , M.O. 1996 . The stability of stored gari . Intl. J. Food Microbiology , 29 ( 1 ) : 119 – 123 . [CSA] [CROSSREF]
  • Ukhun , M.E. and Dibie , E.N. 1991 . The ascorbic acid contents of selected marketed foods and influence of water activity (aw) during storage . Food Chemistry , 41 ( 3 ) : 277 – 283 . [CSA] [CROSSREF]
  • Ofuya , C.C. and Akpoti , P. 1988 . Post-processing microflora and shelf-life stability of gari marketed in Port Harcourt, Nigeria . Journal of Applied Bacteriology , 64 ( 5 ) : 389 – 394 . [INFOTRIEVE] [CSA]
  • Chuzel , G. and Zakhia , N. 1991 . Adsorption isotherms of gari for estimation of packaged shelf-life . Int. Journal of Food Science and Technology , 26 : 583 – 593 . [CSA]
  • Oyeniran , J.O. 1981 . “ Mould development in gari during storage in polythene and hessian bags ” . In Annual Report, Nigerian Stored Products Research Institute Vol. 16 , 93 – 99 . Ibadan Nigeria
  • Ekundayo , C.A. 1984 . Microbial spoilage of packaged gari in storage . Microbios. Letters , 26 : 145 – 150 . [CSA]
  • Labuza , T.P. 1968 . Sorption Phenomena in Foods . Food Technology , 22 : 263 – 272 . [CSA]
  • Al-Muhtaseb , A.H. , McMinn , W.A.M. and Magee , T.R.A. 2002 . Moisture sorption isotherm characteristics of food products: A Review. Transactions of The Inst. Of Chemical Engineers, Part C— . Food and Bioproducts Processing , 80 : 118 – 128 . [CSA] [CROSSREF]
  • Van der Berg , C. 1984 . “ Desorption of water activity of foods for engineering purposes by means of the GAB model of sorption ” . In Engineering and Foods , Edited by: Mckenna , B.M. Vol. 1 , 311 – 321 . London : Elsevier Applied Science Publishing .
  • Iglesias , H.A. and Chirife , J. 1976 . BET monolayer values in dehydrated foods and food components . Lebensm-Wiss. U. Technol. , 9 : 107 – 113 . [CSA]
  • Schar , W. and Ruegg , M. 1985 . The evaluation of GAB constants from water vapour sorption data . Lebensm wiss u Technol. , 18 : 225 – 229 . [CSA]
  • Kim , H.K. , Song , G.Y. and Yam , K.L. 1991 . Water sorption characteristics of dried red peppers (Caspsium annum L), International . Journal of Food Science and Technology , 29 : 339 – 345 . [CSA]
  • Wolf , W. , Speiss , W.E.C. and Jung , G. 1985 . “ Standardization of Isotherm Measurements, (COST Project 90 and 90 BIS) ” . In Properties of Water in Foods , Edited by: Simatos , D. and Multon , J.L. 661 – 677 . Dordrecht, , Netherlands : Martnus Nijhott Publishers .
  • Wexler , A. and Hasegawa , S. 1954 . Relative humidity-temperature relationship of some saturated salt solutions in the temperature range 0° to 50° . C. J. Res of Nat. Bureau of St. , 53 : 19 – 26 . [CSA]
  • Rockland , L.B. 1960 . Saturated salt solutions for static control of relative humidity between 5° and 40°C . Analytical Chemistry , 32 ( 10 ) : 1375 – 1376 . [CSA] [CROSSREF]
  • Van Den Berg , C. 1985 . “ Development of BET like models for sorption of water on foods ” . In Theory and relevance Properties of Water in Foods , Edited by: Simatos , D. and Multon , J.L. Dordrecht, , Netherlands : Martnus Nijhott Publishers .
  • Bizot , H. 1983 . “ Using GAB model to construct sorption isotherm ” . In Physical Properties of Food , Edited by: Jowit , R. , Esher , F. , Hallstrom , B. , Meffert , H.F.T. , Spiess , W.E.L. and Vos , G. 43 London : Applied Science Publishers .
  • Gustavo , V. and Humberto , V. 1996 . Dehydration of Foods , New York : Chapman and Hall .
  • Duckworth , R.B. 1972 . The properties of water around surfaces of food colloids . Proc. Inst. Food Science Technol. , 5 : 60 – 67 . [CSA]
  • King , C.J. 1968 . Rate of moisture sorption and desorption in porous, dried foodstuffs . Food Technology , 22 : 509 – 514 . [CSA]
  • Rahman , S. 1995 . “ Water activity and sorption properties in food ” . In Food Properties Handbook , 1 – 86 . London : CRC Press .
  • Lomauro , C.J. , Bakshi , A.S. and Labuza , T.P. 1985 . Evaluation of food moisture sorption Isotherm equations. Part I: Fruit, Vegetables and Meat products . Leensm-wiss u. Technology , 18 : 111 – 117 . [CSA]
  • Ajibola , O.O. 1986 . Desorption isotherms of gari from 40° to 70°C . Journal of Agricultural Engineering Research , 35 ( 3 ) : 207 – 210 . [CSA]
  • Wang , N. and Brennan , J.G. 1991 . Moisture sorption characteristics of potatoes at four temperatures . Journal of Food Engineering , 14 : 269 – 287 . [CSA] [CROSSREF]
  • Kiranoudis , C.T. , Tsami , E. , Maroulis , Z.B. and Morunos-Kouris , D. 1993 . Equilibrium moisture content and heat of desorption of some vegetables . Journal of Food Engineering , 20 : 55 – 74 . [CSA] [CROSSREF]
  • Viollaz , E.P. and Rovedo , O.C. 1999 . Equilibrium sorption isotherms and thermodynamic properties of starch and glutten . Journal of Food Engineering , 40 : 287 – 292 . [CSA] [CROSSREF]
  • Al-Muhtaseb , A.H. , McMinn , W.A.M. and Magee , T.R.A. 2001 . “ Moisture Sorption Isotherm Characteristics of Starch Powders at Different Temperatures ” . In Proc. 6th World Congress of Chemical Engineers Melbourne, , Australia
  • Gevaudan , A. , Chuzel , G. , Didier , S. and Andrieu , J. 1989 . Thermophysical properties of cassava mash. . International Journal of Food Science and Technology , 24 : 637 – 645 . [CSA]
  • Levine , H. and Slade , L. 1988 . Water as a plasticizer; physico-chemical aspects of low moisture polymeric systems . Water Science Reviews , 3 : 79 – 185 . [CSA]
  • Soekarto , S.T. and Steinberg , M.P. 1981 . “ Determination of binding energy for three fractions in bound water ” . In “Water Activity:” Influences on Food Quality , Edited by: Rockland , L.B. and Stewart , G.F. 265 New York : Academic Press .
  • Fasina , O.O. , Ajibola , O.O. and Tyler , R.T. 1999 . Thermodynamics of moisture sorption in winged been seed and gari . Journal of Food Processing and Preservation , 22 ( 6 ) : 405 – 418 . [CSA]
  • Iglesias , H.A. , Chirife , J. and Lombardi , J.L. 1975 . An equation for correlating equilibrium moisture content in foods . Journal of Food Technology , 10 : 289 – 297 . [CSA]
  • Iglesias , H.A. and Chirife , J. 1976 . A model for describing the water sorption behaviour of foods . Journal of Food Science , 41 : 984 – 992 . [CSA]
  • Heiss , R. and Echner , E. 1971 . Moisture content and shelf life II . Food Manufacture , June : 37 – 42 . [CSA]

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.