Modelling of Moisture Adsorption for Sugar Palm (Arenga pinnata) Starch Film

Sorption characteristic of food products is important for design, optimization, storage and modelling. Sugar palm starch film with two different plasticizers (sorbitol and glycerol) with varied concentration studied for its adsorption isothenn characteristic. The data of adsorption isothenn titled with GAB, Oswin, Smith and Peleg models. All models describe the experiment data well, but Peleg model is better than the other models on both sugar palm starch film plasticized with sorbitol and glycerol. Moisture sorption of sugar palm starch increased linearly with plasticizer concentration. A new model by taking account of plasticizer concentration describes the experiment data well with an average of coefficients of determination (R-2) 0.9913 and 0.9939 for film plasticized with glycerol and sorbitol respectively.