Abstract
Water sorption isotherms of freeze dried fish sardines were determined at 25, 40 and 50°C using an isopiestic method. Water sorption modeling was carried out using the five parameter Guggenheim-Anderson-deBoer(GAB) equation. The GAB equation was able to predict equilibrium moisture content (EMC) with a mean relative error of 7.4%. The correlation coefficient(R2) of the relationship between the actual and predicted values of EMC was 0.986. Modeling with GAB equation predicted monolayer moisture content (Xm) of 4.94% (d.b.). Net isosteric heat of sorption, determined using Clausius-Clapeyron equation, varied from12.07 to 0.86 kJ/mol asmois ture content changed from 2.76 to 37.5% dry basis(d.b). Chemical composition analysis showed that fish sardine contained 71%(d.b.) crude protein, 10% (d.b.) fat and 15% (d.b.) ash.
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