Sorption Isotherm and Water Activity of Fried Durian Slice
doi: 10.14456/mijet.2017.5
Keywords:
crispness, durian, sorption isothermAbstract
This research aimed to study the sorption isotherm and effect of water activity on crispness of fried durian slice. The water content of fried durian slice was adjusted using saturated salt solution at different relative humidity levels. The water content and crispness of fired durian slice were then evaluated. The sorption isotherm data of dried durian slice was fitted to BET and GAB models. The experimental result showed that water content of fried durian slice was in range of 0.02 to 0.13 g water/g solids when its water activity was in range of 0.20 to 0.80. BET and GAB models can be used to predict sorption isotherm of fried durian slice at R2 equal to 0.99 and 0.99, respectively. In case of crispness, the result indicated that the crispness of fried durian slice significantly decreased when its water activity increased. Moreover, the fired durian slice was not crispy when its water activity was higher than 0.64.
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