Sorption Isotherm Modelling Of Fermented Cassava Flour by Red Yeast Rice

12th Joint Conference on Chemistry

Cahyanti, M.N.^1 ; Alfiah, M.N.^1 ; Hartini, S.^1

Satya Wacana Christian University, Salatiga, Indonesia^1

关键词: Brunauer emmet tellers;    Constant values;    Increasing temperatures;    Moisture absorption;    Moisture sorption isotherms;    Monolayer moisture content;    Sorption isotherms;    Storage temperatures;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/349/1/012038/pdf
DOI  :  10.1088/1757-899X/349/1/012038

来源: IOP

【 摘 要 】

The objective of the study is to determine the characteristic of moisture sorption isotherm from fermented cassava flour by red yeast rice using various modeling. This research used seven salt solutions and storage temperature of 298K, 303K, and 308K. The models used were Brunauer-Emmet-Teller (BET), Guggenheim-Anderson-de Boer (GAB) and Caurie model. The monolayer moisture content was around 4.51 - 5.99% db. Constant related to absorption heat in the multilayer area of [GAB model was around 0.86-0,91. Constant related to absorption heat in the monolayer area of GAB model was around 4.67-5.97. Constant related to absorption heat in the monolayer area of BET model was around 4.83-7.04. Caurie constant was around 1.25-1.59. The equilibrium and monolayer moisture content on fermented cassava flour by red yeast rice was decreasing as increasing temperature. GAB constant value indicated that the process of moisture absorption on the fermented cassava flour by red yeast rice categorized in type II.