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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 10 | Page No.: 945-950
DOI: 10.3923/ajft.2011.945.950
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Sorption Behaviour of Rapeseed (Toria)

Raj Kumar, S. Jain, M.K. Garg and A.K. Dixit

Sorption isotherms of rapeseed (Toria) var. viz. TL-15, TH-68 and Sangam were evaluated at 30, 50 and 70°C using the standard static salt solutions method. Sigmoid trends were observed for isotherms sowing a clear effect of temperature. Four mathematical models, i.e., modified Henderson; modified Chung-Pfost; modified Halsey and modified Oswin were fitted for their ability to best fit experimental data on the basis of coefficient of determination. The equilibrium moisture content curves were obtained, both experimentally and by fitting the selected models to the experimental data. Modified Henderson model was found to give the best fit (R2 = 0.99) for describing the experimental data.
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How to cite this article:

Raj Kumar, S. Jain, M.K. Garg and A.K. Dixit, 2011. Sorption Behaviour of Rapeseed (Toria). American Journal of Food Technology, 6: 945-950.

DOI: 10.3923/ajft.2011.945.950






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