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Sorption Isotherm Modelling Of Fermented Cassava Flour by Red Yeast Rice

机译：红酵母水稻发酵木薯粉的吸附等温模拟

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The objective of the study is to determine the characteristic of moisture sorption isotherm from fermented cassava flour by red yeast rice using various modeling. This research used seven salt solutions and storage temperature of 298K, 303K, and 308K. The models used were Brunauer-Emmet-Teller (BET), Guggenheim-Anderson-de Boer (GAB) and Caurie model. The monolayer moisture content was around 4.51 - 5.99% db. Constant related to absorption heat in the multilayer area of [GAB model was around 0.86-0,91. Constant related to absorption heat in the monolayer area of GAB model was around 4.67-5.97. Constant related to absorption heat in the monolayer area of BET model was around 4.83-7.04. Caurie constant was around 1.25-1.59. The equilibrium and monolayer moisture content on fermented cassava flour by red yeast rice was decreasing as increasing temperature. GAB constant value indicated that the process of moisture absorption on the fermented cassava flour by red yeast rice categorized in type II.
机译：该研究的目的是通过使用各种造型来确定红酵母水稻从发酵的木薯粉中测量水分吸附等温线的特征。本研究使用了7种盐解决方案和298K，303K和308K的储存温度。使用的模型是Brunauer-Emmet-Talker（Bet），Guggenheim-Anderson-de Boer（GAB）和Caurie模型。单层水分含量约为4.51-5.99％dB。与[GAB模型的多层区域中的吸收热量相关的恒定约为0.86-0,91。与GAB模型的单层区域中的吸收热量相关的恒定约为4.67-5.97。与BET模型的单层区域中的吸收热量相关的恒定约为4.83-7.04。镰刀常数约为1.25-1.59。红酵母水稻发酵的木薯面粉上的平衡和单层水分含量随着温度的增加而降低。 GAB恒定值表明，通过红酵母水稻在II型中对发酵的木薯粉进行吸湿过程。

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