Equilibrium Moisture Contents of Adsorption and Desorption Isotherms of Amorphophallus oncophyllus Tuber Slices

Amorphophallus konjac fresh tubers are often used as a raw material for making food because it has fairly high nutritional content. Therefore, is very important to measure the equilibrium moisture content of andprocessed tuber. The present study aimed determine best model represent adsorption and desorption isotherms tuber slices. samples weresliced into slices (3.0 × 3.0 0.8 cm) rinsed in 0.2% salt solution approximately 2 min. Half were blanched water bath at 80⁰C 5 (blanched (B) non-blanched (NB)) wereplaced 6 desiccators containing with relative humidity 17%–82%. stored constant temperatures 30⁰C (room temperature) 40⁰C. Three models comparatively evaluatedin this study: Henderson, Oswin, Chung–Pfost. Excel Solver wasapplied value each parameters models. Thewater sorption type was sigmoidal, indicating closedrelationship between single layer area withthe Based on magnitudes coefficient determination (R²), root mean squared error (RMSE), Chi-square (χ²)value Oswin Chung–Pfost found be best-fitted A. tuberslices storage 40⁰C, respectively