Abstract
Artificial rice made from corn flour, sago, glycerol monostearate, vegetable oil, water and jelly powder was developed by extrusion method through the process stages of material mixing, extrusion, drying, packaging and storage. Sorption isotherm pattern information on food ingredients used to design and optimize the drying process, packaging, storage. Sorption isotherm of water of artificial rice was measured using humidity generating method with Dynamic Vapor Sorption device that has an advantage of equilibration time is about 10 to 100 times faster than saturated salt slurry method. Relative humidity modification technique are controlled automatically by adjusting the proportion of mixture of dry air and water saturated air. This paper aims to develop moisture sorption isotherm using the Hydrosorb 1000 Water Vapor Sorption Analyzer. Sample preparation was conducted by degassing sample in a heating mantle of 65°C. Analysis parameters need to be fulfilled were determination of Po, sample data, selection of water activity points, and equilibrium conditions. The selected analytical temperatures were 30°C and 45°C. Analysis lasted for 45 hours and curves of adsorption and desorption were obtained. Selected bottom point of water activity 0.05 at 30°C and 45°C yielded adsorbed mass of 0.1466 mg/g and 0.3455 mg/g, respectively, whereas selected top water activity point 0.95 at 30°C and 45°C yielded adsorbed mass of 190.8734 mg/g and 242.4161mg/g, respectively. Moisture sorption isotherm measurements of articial rice made from corn flour at temperature of 30°C and 45°C using Hydrosorb showed that the moisture sorption curve approximates sigmoid-shaped type II curve commonly found in corn-based foodstuffs (high- carbohydrate).
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