The prediction of moisture adsorption isotherm for sucrose powder in Côte d’Ivoire

https://doi.org/10.18535/ijsrm/v6i4.ft01

Authors

  • Yué Bi Yao Clément Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02 (Côte d’Ivoire), Côte d'Ivoire
  • Akmel Djédjro Clément National Polytechnic Institute Houphouet -Boigny, BP 1093 Yamoussoukro (Côte d’Ivoire), Côte d'Ivoire
  • Tano Kablan Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02 (Côte d’Ivoire), Côte d'Ivoire
Vol. 6 No. 04 (2018)
Food Science and Technology
April 16, 2018

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Moisture sorption isotherms play an essential role in preservation and storage of dehydrated food. To study the behavior of sucrose, it’s moisture adsorption isotherm was investigated using the static gravimetrique method at laboratory temperature (29 ±1°C) in a water activity range (aw) of 0.07-0.97. The results showed that the equilibrium moisture content of sucrose increase substantially above aw = 0.6. The moisture adsorption isotherm was sigmoid in shap, showing a type III BET isotherm. The data obtained were fitted to several models including two-parameter (BET, Hasley, Kuhn and Oswin), three parameter (GAB). A non-linear least square regression analysis was used to evaluate the models constants. The GAB model best fitted the experimental data in the wide range of water activity. The best fitted equation provide a sound basis for futur work on the drying and storage of sucrose. The accurate moisture content and the stability profile of sucrose were determined. The results of determination show that sucrose powder was stable below 7.7% RH at 29°C. The content of water adsorbed in the monomolecular layer was calculated (GAB Xm=0.950 g H2O/100 g solids; BET Xm= 1.072 g H2O/100 g solids).