Water Sorption Isotherm of Ebi Seasoned Potato Chip Model

Abstract

The aim of this study was to determine the characteristics of the water sorption isotherm of dried shrimp (ebi) seasoned potato chips (ESPC) model and the appropriate equation model. The parameters used were critical parameters for quality degradation such as water content (%), crispness value (hardness force) and hedonic organoleptic analysis. ESPC samples were stored at room temperature, with different humidity conditions, namely 100%, 84%, 75.5%, 43%, 32.4% and 6.90% using water and saturated solution of KCl, NaCl, K2CO3, MgCl2 and NaOH respectively until reaching constant weight. During storage, the samples were analysed its water content, hardness force values and texture hedonic scores. The critical moisture content and critical texture of ESPC is 5.82% and 4.45N, i.e., when the the texture hedonic scores at least 4.0. The Water Sorption Isotherm curve of ESPC was examined with equation models of Hasley, Chen-Clayton, Henderson, Caurie and Oswin. The fittest model is determined by using Mean Relative Determination (MRD) of which the lowest value of the obtained MRD to be considered as the best model. This study revealed that best equation model for describing the water sorption isotherm of ESPC model was the Oswin equation model.