Hygroscopicity of butterfly-pea under room temperature: Effect on sorption and physicochemical properties

This study aimed to determine the phenomenon during sorption on whole dried and powder butterfly pea under room temperature storage. In addition, identified thermodynamics, hygroscopicity, degree of caking, physicochemical properties quality pea. Experiments applied static gravimetric method by saturated salt at 13-27oC. The results found that best model was Peleg Model. increase in aw affects EMC sorption. comparison indicated smaller than powder. net isosteric heat differential entropy indicate a decrease with increasing EMC. However, spreading pressure indicates an aw. Dried has hygroscopicity characteristic extremely hygroscopic category, it again caking butterfly-pea Recommendations for drying storage are carried out until moisture content is 21.57% kg H2O/kg solid (whole); 22.45% (powder). increased L* ΔE attributes decreased antioxidant activity time temperature.