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MOISTURE SORPTION ISOTHERMS AND THIN-LAYER DRYING OF RICE CRACKERS |
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| รหัสดีโอไอ | |
| Creator | Chayapat Phusampao |
| Title | MOISTURE SORPTION ISOTHERMS AND THIN-LAYER DRYING OF RICE CRACKERS |
| Publisher | Pibulsongkram Rajabhat University |
| Publication Year | 2567 |
| Journal Title | Life Sciences and Environment Journal |
| Journal Vol. | 25 |
| Journal No. | 2 |
| Page no. | 292-303 |
| Keyword | sorption isotherm, thin-layer drying, rice crackers |
| URL Website | https://ph01.tci-thaijo.org/index.php/psru/index |
| Website title | Life Sciences and Environment Journal |
| ISSN | 2773-9201 |
| Abstract | In this study, the equilibrium moisture contents of rice cracker samples were experi-mentally obtained using the gravimetric method at temperatures of 50°C, 60°C, and 70°C, with water activity (aw) ranging from 0.017 to 0.968. The sorption isotherm curves of rice crackers were sigmoidal in shape and decreased with increased temper-ature at constant relative humidity. Five selected isotherm models were tested to fit the experimental isotherm data of rice crackers. The results showed that the Modi-fied Oswin model fitted the best to the experimental data of rice crackers. Further-more, thin-layer drying of rice crackers was conducted under controlled conditions of temperature using a convective air dryer. The rice crackers, initially having a moisture content of 85% (d.b.), were dried at temperatures of 50°C, 60°C, and 70°C until their final moisture content reached 6% (d.b.). Besides the effects of drying air temperature and velocity, the Modified Henderson and Pabis model was revealed to be the best, followed by the Two-term model. |
