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MODELING WATER SORPTION IN OKARA SOY MILK

ABSTRACT Moisture sorption isotherms of okara soy milk were determined using the gravimetric method in the range 20 - 50 °C. The sorption isotherms exhibited hysteresis along all the water activity range (0·1 - 0·9). The amount of sorbed water increased as the temperature was decreased. The GAB and Halsey models gave a good fit for okara isotherms over the range of water activity 0·1 - 0·9. As temperature increased, GAB k-values increased towards unity where the GAB equation reduces to the BET equation. The influence of temperature on the constants of GAB and Halsey models was evaluated through Arrhenius-type equations. The Clausius Clapeyron equation was used to estimate the isosteric heats of sorption.