medidadas caseiras

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SORPTION ISOTHERMS OF CASSAVA (Manihot esculent crantz) SLICES
ABSTRACT
In order to optimize hot air drying operation and to assure the stability of dehydrated products sorption isotherms of fresh cassava (Manihot esculent Cranz) slices 5mm thick were obtained at 20,30 and 40ºC. The method based on samples equilibration in chambers with temperature and relative humidity controlled was used. The isotherms obtained showed a peculiar shape that would be related with the starch content of this product. Different equations were tried to model the experimental results and the best fitting was obtained with Khun equation.
Keywords: sorption, isotherms, cassava