Hygroscopic Properties of Three Cassava (Manihot esculenta Crantz) Starch Products: Application of BET and GAB Models

This study aimed to compare hygroscopicity properties of three cassava (Manihot esculenta Crantz) products: native starch powder (NS), fermented starch powder (FS), and starch granulate (SG). The analyzed properties were compared based on the statistical evaluation of differences in the course of sorption isotherms and the identification and comparison of parameters in two theoretical models of sorption. Empirical data were generated by means of the static-desiccator method. Measurements were made using AquaLab apparatus. The size, shape, and number of tapioca particles were characterized using a Morphology automatic particle analyzer. The study demonstrated that in-depth exploration of empirical data describing hygroscopicity of samples with the use of mathematical tools allows evaluating their physical parameters. The results obtained were analyzed in terms of correlations between physical and physicochemical properties determining utility traits of cassava starch. The NS and SS featured significantly higher hygroscopicity than SG, as evidenced by the values of all parameters analyzed in this study. The study results provided new information related to the management of the production process, safety, and stability of these products.