Abstract
The influence of temperature and relative humidity on the rate of absorption of moisture by plantain flour was investigated. The temperatures used were 32°C, 37°C, 42°C and 45°C and relative humidities 58%, 75%, 84% and 90%. Both variables influenced the moisture absorption behaviour of the flour. Regression analysis was used to establish the relationship between the rate of moisture absorption after 5 and 25 h exposure and the temperature and relative humidity. It was established that, in both cases, the relationship can be best represented by a quadratic polynomial equation. The data was fitted to the empirical equation proposed by Pilosof et al. (cf. Pilosof, A. M. R., Boquet, R., & Bartholomai, G. B. (1985). Journal of Food Science, 50, 278–279, 282). Good agreement was found between the experimental results and the predicted values, except at high humidity.
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