Knowledge of the evolution of thermo-physical parameters of food especially desorption isotherms is necessary for the quality control of the finished product by facilitating its conservation. The objective of this work is to determine in a first phase of desorption isotherms of potato on blanched and unblanched samples at different temperatures (30°C, 35°C and 40°C) using the DVS equipment (dynamic vapor sorption System). It was found sigmoidal shaped desorption isotherms characteristic of type II sorption isotherms in BDDT classification, and which are functions of temperature. The second phase deals with the modeling of these desorption isotherms. The fit of the experimental values to the different models is done using the Excel Solver, minimizing the mean squared error (MSE). The model Oswin shows a better match between the simulated results and the experimental results.
MENU
