Moisture Sorption Characteristics of Weaning Food

Authors

  • Kabindra Bhattarai Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan
  • Babita Adhikari Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan
  • Prabina Ghimire Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan

DOI:

https://doi.org/10.3126/hijost.v4i0.33865

Keywords:

Isotherm, Caking, Water activity, Monolayer moisture, Weaning food

Abstract

 Stickiness and caking are the significant problems for food powders due to moisture migration from the storage environment. This study was conducted to determine the moisture sorption isotherm of weaning food (Nutrilac and Superceral) and to fit the sorption data in different sorption isotherm models. Static gravimetric method was used to determine the equilibrium moisture content (EMC) at 22-89% RH at 30°C. The EMC data obtained were plotted to the models Brunauer Emmet Teller (BET), Guggenheim Anderson and De Boer (GAB). Results indicated that sorption isotherms were of type II isotherm according to Brunauer et al., (1940) classification. BET model was fitted to the sorption data with coefficient of regression 0.985 and 0.986 for Nutrilac and Supercereal respectively. The GAB model was fitted with coefficient of regression 0.983 and 0.979 for Nutrilac and Supercereal respectively. Monolayer moisture content determined from the BET and GAB model at 30°C were 1.63 and 2.24 g/100g dry matter for Nutrilac and 1.51 and 2.26 g/100g dry matter for Supercereal respectively.

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Published

2020-12-28

How to Cite

Bhattarai, K., Adhikari, B., & Ghimire, P. (2020). Moisture Sorption Characteristics of Weaning Food. Himalayan Journal of Science and Technology, 4, 45–50. https://doi.org/10.3126/hijost.v4i0.33865

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Section

Original Research Articles