Determination of desorption isotherms using the DVS apparatus (dynamic vapor sorption system) at different temperatures on unblanched and blanched samples of potato

H. AMADOU1, A. LEONARD2, B. BOUCHEKIMA3
Page No. 8-12

Knowledge of the evolution of thermo-physical parameters of food especially desorption isotherms
is necessary for the quality control of the finished product by facilitating its conservation. The
objective of this work is to determine in a first phase of desorption isotherms of potato on blanched
and unblanched samples at different temperatures (30 °C, 35 °C and 40 °C) using the DVS
equipment (dynamic vapor sorption System). It was found sigmoidal shaped desorption isotherms
characteristic of type II sorption isotherms in BDDT classification, and which are functions of
temperature. The second phase deals with the modeling of these desorption isotherms. The fit of the
experimental values to the different models is done using the Excel Solver, minimizing the mean
squared error (MSE). The model Oswin shows a better match between the simulated results and the
experimental results.
Keywords : Desorption isotherms, Drying, Mathematical models, potato.