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Research determines moisture content and sorption characteristics of sweet potato, indicating key insights for storage and preservation.
The equilibrium moisture content of sweet potato (Ipomoea batatas) was determined experimentally at 20°C using the gravimetric method. Mathematical relationships describing sorption and desorption isotherms for relative humidity from 0 to 85 % were obtained. An analytical relationship was obtained to determine the equilibrium moisture content of the product for higher temperatures - 40°C, 60°C and 80°C, using the Pass and Slepchenko’s method. The results are summarized and presented in both graphical and tabular form.
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Kiryakov et al. (2025) studied this question.
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