Modeling the Equilibrium Moisture Sorption Data for Some Nigerian Foods

Abstract

The water sorption isotherms of thirty different Nigerian food products at various temperatures were obtained from literature. The collected data were divided into three groups namely cassava-based products, grains, and others. The data were used to test the applicability of nine sorption models using three statistical parameters as the criteria. The GAB model fits most of the data well when either a mean percentage deviation or standard error estimate was used as the criteria. With the coefficient of determination as the criterion, the Exponential, Bradley, and Smith models were the best for cassava-based products, grains, and others respectively.