Kinetics of moisture absorption by plantain flour

The influence of temperature and relative humidity on the rate of absorptio n of moisture by plantain flour was investigated. The temperatures used wer e 32 degrees C, 37 degrees C, 42 degrees C and 45 degrees C and relative hu midities 58%, 75%, 84% and 90%. Both variables influenced the moisture abso rption behaviour of the flour. Regression analysis was used to establish th e relationship between the rate of moisture absorption after 5 and 25 h exp osure and the temperature and relative humidity. It was established that, i n both cases, the relationship can be best represented by a quadratic polyn omial equation. The data was fitted to the empirical equation proposed by P ilosof et al. (cf. Pilosof, A. M. R., Roquet, R., & Bartholomai, G. B. (198 5). Journal of Food Science, 50, 278-279, 282). Good agreement was found be tween the experimental results and the predicted values, except at high hum idity. (C) 2000 Elsevier Science Ltd. All rights reserved.