Loading...
Moisture sorption of Thai red curry powder
Author(s)
Date Issued
December 1, 2009
Type
Article
Abstract
Moisture sorption study was conducted on Thai red curry powder prepared by two different drying methods, viz. microwave and hot-air drying. Moisture sorption isotherms of the red curry powder at 30 °C and water activity in the range of 0.113-0.970 were determined by a static gravimetric method. The isotherms exhibited Type III behaviour. The moisture sorption data were fitted to several sorption models and a non-linear regression analysis method was used to evaluate the constants of the sorption equations. The fit was evaluated using the coefficient of determination (R2), the reduced chi-square (x2) and the root mean square error (RMSE). The GAB model followed by the Lewiski-3 model gave the best fit to the experimental data. The monolayer moisture content, taken as the safe minimum moisture level in the red curry powder, was determined using the BET equation and was found to range between 0.080 - 0.085 gram water per gram dry matter. © 2009 by Maejo University, San Sai, Chiang Mai, 50290 Thailand.
Citation
Maejo International Journal of Science and Technology, 3(3), 486-497, 2009