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首页> 外文会议>Annual International Meeting of the American Society of Agricultural and Biological Engineers >Moisture Sorption Isotherm Characteristics of Dehydrated Sorghum Flour ('Ogi')
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Moisture Sorption Isotherm Characteristics of Dehydrated Sorghum Flour ('Ogi')

机译：脱水高粱面粉的水分吸附等温特性（“OGI”）

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Dehydrated sorghum flour ('ogi') is obtained by soaking sorghum in water for 3 to 4 days, wet milling the soaked material, and fermentation for another 3 to 4 days. Typically the fermented product is boiled into a pap or cooked into a stiff porridge.However, the fermented product cannot be easily handled or stored and does not have a long shelf life (typically less than a week). Dehydrating the fermented product into flour is one of the ways that is being employed to overcome these problems. Equilibrium moisture content (emc) of dehydrated sorghum flour (aka 'ogi') was therefore determined at two temperatures of 25°C and 40°C and four salt solutions. Zinc Chloride (ZnCb), Potassium Acetate (KC2H3O2), Calcium Chloride (CaCk) and Sodium Chloride (NaCl) salts were prepared to correspond to equilibrium relative humidities of 10.0% to 75.4%. The moisture sorption characteristics of the sorghum product showed the characteristics S-shaped sorption isotherm curve that is typically obtained for agricultural products. The equilibrium data and the monomolecular layer moisture content values were estimated using the Brunauer-Emmett-Teller (BET) equation. The moisture content range for optimum storage of the dehydrated sorghum flour lies between 2.84 % to 3.69 % at 25°C and 6.84 % and 7.67 % at 40°C. The information obtained from this study will help in the design and selection of storage and packaging systems for dehydrated sorghum flour.
机译：脱水高粱面粉（'OGI'）是通过在水中浸泡3至4天，湿磨浸泡材料，并再发酵3至4天。通常，将发酵产物煮沸到纸浆中或煮成僵硬的粥。无论何种，都不能容易处理或储存发酵产物，并且没有长的保质期（通常不到一周）。将发酵产物脱水成面粉是克服这些问题的方式之一。因此，在25℃和40℃和四种盐溶液的两个温度下测定脱水高粱面粉的平衡水分含量（EMC）（AKA'OGI'）。制备氯化锌（ZnCB），醋酸钾（KC2H3O2），氯化钙（CACK）和氯化钠（NaCl）盐，以对应于10.0％至75.4％的平衡相对湿度。高粱产品的水分吸附特性显示出用于农产品的特性S形吸附等温线曲线。使用Brunauer-Emmett-Teller（Bet）方程估计平衡数据和单分子层水分含量。脱水高粱面粉最佳储存的水分含量范围在25℃下的2.84％至3.69％之间，在40℃下为6.84％和7.67％。本研究中获得的信息将有助于设计和选择脱水高粱面粉的储存和包装系统。

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