Moisture Sorption Isotherm Characteristics of Fermented Cassava Flour by Red Yeast Rice

Abstract

This study aims to study the characteristics of moisture sorption isotherm of fermented cassava flour by red yeast rice at various fitting models and to determine the best fit model. Samples were analyzed at 303K, 308K, and 313K and equilibrium relative humidity (ERH) from 10%-99% using the gravimetric method. The experimental data were fitted into five equations, e.g., Guggenheim-Anderson-de Boer (GAB), Henderson, Halsey, Oswin, and Chen-Clayton model. The best-fitting model was analyzed using Mean Relative Determination (MRD) analysis. The results showed that the GAB model was the best fitting model for 303K and 308K with MRD coefficient 1.98% and 3.11%. Henderson model was the best fit model for 313K with MRD coefficient 3.32%.