MATHEMATICAL MODELS AND THERMODYNAMIC PROPERTIES OF MOISTURE SORPTION ISOTHERMS OF FERMENTED CASSAVA FLOUR BY RED YEAST RICE

MATHEMATICAL MODELS AND THERMODYNAMIC PROPERTIES OF MOISTURE SORPTION ISOTHERMS OF FERMENTED CASSAVA FLOUR BY RED YEAST RICE

This research aims to determine moisture sorption isotherm curves, moisture sorption isotherm models and thermodynamic properties of fermented cassava flour by red yeast rice. The moisture sorption isotherm model used are Guggenheim Anderson deBoer (GAB), Brunauer Emmet Teller (BET) and Caurie. Mean...

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Bibliographic Details
Main Authors: Mutiara Nur Alfiah, Sri Hartini, Margareta Novian Cahyanti
Format: Article
Language:English
Published: Universitas Sebelas Maret 2017-03-01
Series:Alchemy
Subjects:
cassava flour
mathematic model
red yeast rice
water sorption isotherm
thermodynamic
Online Access:https://jurnal.uns.ac.id/alchemy/article/view/4326
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https://jurnal.uns.ac.id/alchemy/article/view/4326

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