Equilibrium moisture content and sorption characteristics of sweet potato

The equilibrium moisture content of sweet potato ( Ipomoea batatas ) was determined experimentally at 20°C using the gravimetric method. Mathematical relationships describing sorption and desorption isotherms for relative humidity from 0 to 85 % were obtained. An analytical relationship was obtained to determine the equilibrium moisture content of the product for higher temperatures - 40°C, 60°C and 80°C, using the Pass and Slepchenko’s method. The results are summarized and presented in both graphical and tabular form.