Moisture Sorption Studies of Kamsa

Hauwa L. Yusuf, Balarabe B. Isma’il, Amin Oderaa Igwegbe, Paul Y. Idakwo and Hadiza K. Bako
Additional contact information
Hauwa L. Yusuf: Department of Food Science and Technology, Faculty of Agriculture, Bayero University Kano, Kano, Kano State Nigeria
Balarabe B. Isma’il: Department of Food Science and Technology, Faculty of Agriculture, Bayero University Kano, Kano, Kano State Nigeria
Amin Oderaa Igwegbe: Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Maiduguri, Borno State, Nigeria
Paul Y. Idakwo: Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Maiduguri, Borno State, Nigeria
Hadiza K. Bako: Department of Food Science and Technology, Faculty of Agriculture, Bayero University Kano, P.M.B. 3011, Kano, Kano State, Nigeria

European Journal of Engineering and Technology Research, 2020, vol. 5, issue 4, 501-509

Abstract: The study was aimed at establishing storage stability indices of a traditional smoke dried product kamsa, produced from beef. The sample was produced using a standardized method and stored over a period of six months. Data for sorption studies was generated between the temperature ranges of 33.8oC to 50oC for adsorption and desorption using the gravimetric method. The data was analyzed using the Guggeinheim Anderson de Boer (GAB) and the Brunaeur Emmett Teller (BET) model equations. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. From the results using the GAB model, the monolayer moisture content (Mo) decreased from 0.021 to 0.008gH2O/g solids; the value of the constant K, increased from 0.587 to 1.052; and the value of CG decreased from 2.481 to 2.154. For desorption, the value of Mo decreased from 0.021 to 0.004g H2O/g solids; K increased from 0.587 to 1.035; CG increased from 2.173 to 2.646. The model gave low percent standard error values. The correlation coefficient (R) values obtained for both adsorption and desorption ranged from 0.998 to 0.999, and 0.991 to 1.000, respectively. The Mo values using the BET model at 33.8oC for both adsorption and desorption were 0.055, 0.055, 0.052, 0.049, 0.058, 0.055g H2O/g solid; and 0.057, 0.057, 0.052, 0049, 0.052, 0.057g H2O/g solid, respectively. At 50oC, the adsorption and desorption monolayer moisture values were 0.039, 0.047, 0.049, 0.049, 0.052, 0.058 gH2O/g solids; and 0.054, 0.047, 0.052, 0.052, 0.039, 0.052 gH2O/g solids, respectively. The study concluded that, the GAB model was more suitable in describing the sorption characteristics of Kamsa within the prescribed water activity and temperature ranges.

Keywords: Kamsa; Sorption Isotherms; Monolayer Moisture Content; Smoke-Dried Meat (search for similar items in EconPapers)
Date: 2020
References: Add references at CitEc
Citations:

Downloads: (external link)
https://eu-opensci.org/index.php/ejeng/article/view/61864 Abstract page (text/html)
https://eu-opensci.org/index.php/ejeng/article/download/61864/12397 Full text (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:epw:ejeng0:v:5:y:2020:i:4:id:61864

DOI: 10.24018/ejeng.2020.5.4.1864

Access Statistics for this article

More articles in European Journal of Engineering and Technology Research from European Open Science
Bibliographic data for series maintained by Support ().