| Issue |
BIO Web Conf.
Volume 170, 2025
71st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”
|
|
|---|---|---|
| Article Number | 03004 | |
| Number of page(s) | 4 | |
| Section | Food Process Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202517003004 | |
| Published online | 01 April 2025 | |
Equilibrium moisture content and sorption characteristics of sweet potato
Department of industrial Heat Engineering, University of Food Technology – Plovdiv, Bulgaria
* Corresponding author: kirjakoff@abv.bg
The equilibrium moisture content of sweet potato (Ipomoea batatas) was determined experimentally at 20°C using the gravimetric method. Mathematical relationships describing sorption and desorption isotherms for relative humidity from 0 to 85 % were obtained. An analytical relationship was obtained to determine the equilibrium moisture content of the product for higher temperatures - 40°C, 60°C and 80°C, using the Pass and Slepchenko’s method. The results are summarized and presented in both graphical and tabular form.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.