Year: 2025
Type: conference-paper
Abstract: 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.
Source: BIO Web of Conferences
Authors: Ivan Kiryakov, Mariya Georgieva, Dimitar Atanasov, Atanas Tashev
Institution: University of Food Technologies
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4409036087