Abstract An investigation was undertaken in this work to model the sorption isotherms of cooked and raw shea nut kernels determined by the standard static ...
Effect of Cooking on Moisture Sorption Isotherms of Shea Nut (Vitellaria paradoxa Gaertn.) Kernels Part II: Modelling and Properties of Sorbed Water Divine Nde Bup, Charles Fon Abi, Dzudie Tenin, César Kapseu, Clergé Tchiegang & Zéphirin Mouloungui Food and Bioprocess Technology An International Journal ISSN 1935-5130 Food Bioprocess Technol DOI 10.1007/s11947-012-0949-8
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Author's personal copy Food Bioprocess Technol DOI 10.1007/s11947-012-0949-8
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Effect of Cooking on Moisture Sorption Isotherms of Shea Nut (Vitellaria paradoxa Gaertn.) Kernels Part II: Modelling and Properties of Sorbed Water Divine Nde Bup & Charles Fon Abi & Dzudie Tenin & César Kapseu & Clergé Tchiegang & Zéphirin Mouloungui
Received: 17 November 2011 / Accepted: 1 August 2012 # Springer Science+Business Media, LLC 2012
Abstract An investigation was undertaken in this work to model the sorption isotherms of cooked and raw shea nut kernels determined by the standard static gravimetric method. The GAB, Halsey and Caurie models were validated and used in describing the sorption behaviour of the kernels. The monolayer moisture contents derived from Caurie’s equation for the desorption of cooked and raw kernels at 40, 50 and 60 °C were 5.49, 4.40 and 2.65 % and 5.22, 3.68 and 2.47 %, respectively. Monolayer moisture contents obtained from the GAB model showed a similar variation. As the temperature of sorption increased from 40 to 60 °C, the number of adsorbed monolayers (N), the surface area of adsorbent (A) and the percent bound water decreased
