Study of Moisture Sorption Characteristics of White and Yellow Gari and Its Thermodynamics
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Özet
Evaluation of moisture sorption characteristics of gari sold in Ebonyi, Enugu, and Abia state were studied. Freshly produced gari samples were collected from primary gari producers that sells at various markets located in the three aforementioned states. The samples code were; Abia white gari sample (ABW), Abia yellow gari sample (ABY), Ebonyi white gari sample (EBW), Ebonyi yellow gari sample (EBY), Enugu white gari sample (ENW), and Enugu yellow gari sample (ENY). The equilibrium moisture content (EMC) was determined using a standard Gravimetric method with tetraoxosulphate (VI) salt and water mixtures providing equilibrium relative humidity (ERH) of 15, 25,35, 45, 55 and 65% respectively to yield a water activity (aw) range of 0.0972 - 0.9811 at 30, 40 and 50 OC for adsorption and desorption isotherm. Sorption data generated were fitted into the BET and Oswin models. A sigmoidal behaviour (type II) was observed.Equilibrium moisture content increased directly with water activity.There were significant (P<0.05) differences between the sorption behaviour of white and yellow gari samples. The equilibrium moisture content decreased with an increase in temperature at constant water activity. The goodness fit of the models was determined using four statistical parameters: coefficient of determination (r2), root mean square error (RMSE), percentage mean relative deviation modulus (%p), and chi square (x2). BET and OSWIN models appeared suitable for the water activity ranges. In this study, EBW and EBY gari samples exhibited good shelf stability.
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