Kinetics of moisture absorption by plantain flour Original Research Article

The influence of temperature and relative humidity on the rate of absorption of moisture by plantain flour was investigated. The temperatures used were 32°C, 37°C, 42°C and 45°C and relative humidities 58%, 75%, 84% and 90%. Both variables influenced the moisture absorption behaviour of the flour. Regression analysis was used to establish the relationship between the rate of moisture absorption after 5 and 25 h exposure and the temperature and relative humidity. It was established that, in both cases, the relationship can be best represented by a quadratic polynomial equation. The data was fitted to the empirical equation proposed by Pilosof et al. (cf. Pilosof, A. M. R., Boquet, R., & Bartholomai, G. B. (1985). Journal of Food Science, 50, 278–279, 282). Good agreement was found between the experimental results and the predicted values, except at high humidity.