Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

Abstract

Abstract Background Karaya gum is heavily acetylated polysaccharide and used for medicinal purposes as a bulk-forming laxative. It is also used in the paper and textile industries as well as food stabilizer. So its moisture sorption behavior study is important. The moisture sorption isotherms of karaya gum were investigated at four experimental temperatures (30, 40, 50 and 60 °C) under the water activities range from 0.10 to 0.95 using static gravimetric method. Results Maximum value of equilibrium moisture content (EMC) of karaya gum (39.7%, db) was noted with the set of highest water activity (0.92) at lowest temperature (30 °C) and minimum value of EMC (2.5%, db) with lowest water activity (0.11) at highest temperature (60 °C). The sorption data were fitted with GAB, Iglesias and Chirife, Caurie, Halsey and BET models. The adequacy of the sorption isotherm models were observed statistically using goodness of fit parameters. The well-known GAB model best interpreted the equilibrium data in a satisfactory manner in the test gum. The monolayer moisture content, estimated using GAB model, was found to be 12.66 g/100 g and 7.4 g/100 g gum at 30 °C and 60 °C, respectively. The isosteric heat of sorption was found to be maximum (36.24 kJ/mol) at 5% moisture content (db) of karaya gum. Conclusion Moisture sorption behavior of karaya gum was found to be temperature dependent. EMC decreases with the increase in temperature at particular water activity. The sorption behavior of the test gum expressed the typical type-II sigmoid-shaped curve. Isosteric heat of sorption of karaya gum was decreased with the increase in moisture content.