Skip to main content


Buy Article:

$43.00 plus tax (Refund Policy)


The sorption properties of dried white varieties of Irish and sweet potatoes were studied at 34C over a range of water activity, 0.10–0.98. A static gravimetric procedure was employed and five sorption models – Bradley; Brunauer, Emmet and Teller (BET); Oswin; Henderson; and Guggenheim, Anderson and de Boer (GAB) – were used in the analysis. For the entire isotherm, both Bradley and Henderson models were suitable for the Irish potato, while Oswin and Bradley models better described the behavior of the sweet potato. Monolayer moisture contents (Mo) for the two potato varieties were calculated using both the BET and GAB equations, and it was found that both crops exhibited the BET type II pattern. The Mo for the two varieties were recommended as the least moisture required for stable storage. PRACTICAL APPLICATIONS

Information on moisture sorption regime is required for the storage and the enhancement of stability of stored potatoes both in raw and processed forms. Moisture sorption isotherm is also needed for the prediction and practice of drying, frying and other thermo-related processing of potatoes. It is also required in the determination of critical values for processing such asequilibrium moisture content, critical moisture content and other moisture regimes. It is, in addition, required for the determination of the minimum moisture required for stability of the processed potatoes and therefore necessary information during packaging, and the determination/selection of packaging materials.
No References
No Citations
No Supplementary Data
No Data/Media
No Metrics

Document Type: Research Article

Affiliations: 1: Department of Applied SciencesUniversity of TechnologyPMB, Lae, Papau, New Guinea 2: Department of Agricultural EngineeringFederal University of TechnologyPMB 65, Minna, Niger 3: Department of Food TechnologyFederal University of TechnologyYola, Nigeria

Publication date: 2010-06-01

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more