DESORPTION ISOTHERMS OF GRAIN SORGHUM (Sorghum bicolor [L.] Moench) FLOUR

Abstract

ABSTRACT This study aimed to obtain the sorption isotherms of grain sorghum flour, fit mathematical models to experimental data, and recommend safe water levels for preserving the material at different temperatures. Sorghum grains with an initial moisture content of 34% dry basis (db) were subjected to drying at a temperature of 60 °C, reaching moisture contents ranging from 32.20 to 9.8% db. Water activity was obtained using Hygropalm Aw1 equipment placed inside a BOD chamber at temperatures of 10, 20, 30, and 40 °C. The experimental data were fitted to mathematical models frequently used to predict the isotherms of plant products. The modified Oswin model presented the best fit to estimate the sorption isotherms of sorghum flour. Safe moisture content limits for storing sorghum flour are 18.45, 17.3, 16.08, and 15.2% db for temperatures of 10, 20, 30, and 40 °C, respectively. The isosteric heat for the range of equilibrium moisture contents from 9.80 to 32.20% db varied from 2779.49 to 2498.46 kJ kg−1.

Keywords

• water activity
• cereal
• mathematical models