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.
Authors
- I. Kiryakov
- Mariya Georgieva (ORCID: https://orcid.org/0000-0003-3081-9802)
- Atanas Tashev
- Dimitar Atanasov
Publication Details
- Journal
- Springer Link (Chiba Institute of Technology)
- Published
- 2025-04-01
- DOI
- https://doi.org/10.1051/bioconf/202517003004/pdf
- Primary Topic
- Food Drying and Modeling
- Type
- article
- Field-Weighted Citation Impact
- 0.00