INVESTIGATION OF MOISTURE SORPTION BEHAVIOR OF AN INDIAN SWEET ‘SON-PAPDI
Keywords:
Sonpapdi, isotherm, isosteric heat of sorptionAbstract
Water vapors sorption isotherms of Sonpapdi, an Indian traditional sweet, were studied over a selected temperature range of 25 to 37oC using gravimetric method. Various conventional isotherm models, namely GAB, Oswin, Henderson, Caurie and Halsey, were applied on equilibrium moisture uptake data and it was found that GAB isotherm model described adequately the moisture absorption behavior of Sonpapdi.The monolayer moisture content M0 and GAB constant C showed negative temperature dependence for the increase in temperature from 25 to 300C. For the moisture uptake range of 0.02 to 0.07 kg kg-1db, isosteric heat of sorption, qst and differential entropy of sorption, Sd were evaluated. Finally the uptake data was used to determine isokinetic temperature Tβ (405K) and harmonic mean temperature, Thm. (392K). As Tβ > Thm, the overall sorption was found to be enthalpy driven. Properties of sorbed water were also determined.Downloads
Download data is not yet available.
Downloads
Published
2013-04-01
How to Cite
Bajpai, S., & Tiwari, P. (2013). INVESTIGATION OF MOISTURE SORPTION BEHAVIOR OF AN INDIAN SWEET ‘SON-PAPDI. Journal of Microbiology, Biotechnology and Food Sciences, 2(5), 2277–2282. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7108
Issue
Section
Food Sciences
License
Copyright (c) 2013 Suni Bajpai, Pradeep Tiwari
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).
