Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage
Table 4
Parameter estimates for moisture sorption modelling of yellow cassava flour produced by different drying methods.
Model
Model parameters
Drying method
Solar
Air oven
Drum
GAB
Xm (g H2O/100 g solid)
7.995
7.080
2.76
0.011
0.012
0.200
0.98
0.98
0.95
0.9927
0.9803
0.9975
red
BET
Xm (g H2O/100 g solid)
1.836
3.116
1.253
0.027
0.015
0.213
0.9165
0.9097
0.9696
red
Oswin
0.033
0.029
0.010
0.818
0.858
1.328
0.9252
0.9156
0.9894
red
Smith
-0.010
-0.007
-0.035
-0.198
-0.189
-0.227
0.7936
0.7619
0.7484
red
Iglesias & Chirife
0.020
0.020
0.028
0.019
0.018
0.022
0.9657
0.9658
0.9704
red
Xm: monolayer moisture content; : constant related to heat of sorption of the monolayer; : constant related to the total heat of sorption; A, a, B, and b: model constants; : reduced chi-square.
