Volume 20, Issue 53, January - June, 2023

Sorption characteristics of three different food particulates made from potato, beans and peas

Wijitha Senadeera¹

¹School of Engineering, University of Southern Queensland, Springfield 4300, Australia

ABSTRACT

Moisture adsorption behavior depends on the properties and shape of the materials in environment. Three dried food materials, potato, beans and peas were selected to represent different properties such as skin, partial skin and skinless food products. How water in the foods behave and resultant moisture in it are important indicators contribute the stability and keeping quality of foods. Laboratory studies were carried out for materials dried at 30o C, 40o C and 50o C and determined moisture which corresponding in several environments corresponding to drying conditions. Material was prepared resembling to different geometrical shapes of parallelepiped from potatoes, cylindrical from cut green beans and sphere from peas. Dried potato (no skin), beans (partial skin) and peas (skin) were used for the experiments. They were kept at constant temperatures of 30oC, 40oC and 50oC with different salt solutions having specific relative humidity values ranging from 11-85% to determine the moisture content which equilibrate with the environment (EMC). Moisture determination was carried out of samples after they reached equilibrium state. Moisture content and relative humidity values of the environment were used for EMC determination. Environmental factors such as physical, chemical and microbiological contribute to deterioration of common food materials due to environmental factors. Study of sorption characteristics are important to expand future export of food products to other parts of the world specially to displaced persons due to wars and people subjected to natural disasters. This manuscript presents results from three important food materials used for human consumption.

Keywords: Sorption, Isotherm, BET, GAB

Indian Journal of Engineering, 2023, 20(53), e12ije1012

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DOI: https://doi.org/10.54905/disssi/v20i53/e12ije1012

Published: 03 April 2023