Sorption Isotherms and Drying Rates of
Jerusalem Artichoke (Helianthus tuberosus L.)
ABSTRACT
Moisture sorption propertiesand drying behaviorof Jerusalemarti-
choke roots were investigated.Sorption isothermsof dehydrated
and freeze-driedmaterial,its water insolublecomponents,fructose,
glucoseand sucrosewere determinedat 10, 25 and/or 40°C. Ad-
sorption-desorptionisothermsindicated a combination of sorption
by soluble sugars,in the crystalline,amorphousand aqueoussolu-
tion state, and sorption by polymeric material such as cellulose,
inulin and protein. In drying experimentsconducted at 50, 65,
80, and 95”C, and also at 65°C and four air velocitiesand four bed
depths,it was found that temperatureand drier load conditionsare
of critical importanceto drying behavior,drying time and finished
product color. Increasingthe air velocity from 2.0 to 4.2 m/set,
at a temperatureof 65°C and a bed depth of 10.5 cm, did not
changethe rate for drying 1 cm cubes.
INTRODUCTION
ALTHOUGH JERUSALEM ARTICHOKE (Heliunthus tu-
berosus L.) tubers have been studied extensively for the
manufacturing of high-fructose syrup (Englis and Fiess,
1942; Yabuta et al., 1947; Fleming and Groot Wassink,
1979; Hoehn et al., 1981), information on the drying
characteristic of this potentially valuable crop are not.
available. This is in spite of the fact that Jerusalem arti-
choke tubers have long been known to be a commodity
which stores poorly. Difficulties associated with cold
storage of the tubers are twofold. Firstly, the thin skin
on the tuber makes them highly susceptible to microbial
attack, and secondly, sugar levels and fructose-glucose
ratio decrease during the storage period (Bacon and
Loxley 1942; Rutherford and Weston 1968).
A very effective means of overcoming these storage
programs is to dry the tubers artificially with heated air
either on individual farms or at centralized dehydration
facilities. In order to design suitable driers, however, cer-
tain basic drying parameters such as moisture sorption
properties and drying rates need to be determined.
Air drying of solid foods involves vaporization of water
contained by the food, and removal of the vapor in a
stream of air. The phenomenon is one of simultaneous
heat and mass transfer. Heat transfer is involved in moving
the heat from the air to the point at which evaporation
occurs, and mass transfer is involved in moving the water
vapor produced through the food structure, to the surround-
ing medium. Heat is transported to the drying food material
by convection, conduction or radiation from the external
surroundings. Mass transfer from the drying material
occurs by diffusion and convection via the local environ-
ment in the drier to the surroundings. The mechanism of
heat and mass transfer between the immediate surroundings
of the drying material take place via convection and dis-
persive mixing of the drying air. Inside the drying food,
heat transfer may take place by conduction and radiation
and mass transfer may take place by a multitude of trans-
port mechanisms, including Knudsen diffusion, Stefan dif-
Author Mazza is affiliated with Agriculture Canada Research
P.O. Box 3001, Morden, Manitoba ROG lJ0, Canada.
384~JOURNAL OF FOOD SCIENCE-Volume 49 (1984)
G. MAZZA
fusion, mutual diffusion, Poiseuille flow, evaporation/con-
densation, capillary flow, liquid diffusion and surface dif-
fusion (Bruin and Luyben 1980).
Several reviews of drying theories have been presented
recently (Rossen and Hayakawa 1976; Bruin and Luyben
1980; Fortes and Okos 1980; Keey, 1980). However,
because existing mathematical models are complex and
often unreliable, the “theory” behind drier designs is still
based on simple heat and mass balances, drying time and
equilibrium moisture content of the material, which for
Jerusalem artichoke are not available. Therefore, the
purpose of this investigation is to determine the drying
characteristics of this potentially valuable crop, specifi-
cally the equilibrium moisture contents and the rates of
drying at different &r temperatures, air velocities and bed
depths.
MATERIALS & METHODS
Equilibrium moisturecontent
The Jerusalemartichoke tubers used were from the Columbia
cultivar (Chubey and Dorrell, 1982) grown at Agriculture Canada
ResearchStation (Morden, Manitoba). Adsorption and desorption
7sotherms were found by placing fresh dehydrated and freeze-dried
samples in moisture dishes within desiccators containing saturated
salt solutions which give different constant relative humidities
(Rockland, 1968). Constant temperatures were maintained by
placing desiccatorsin Conviron model I24 controlled environment
chambers(Controlled Environments,Winnipeg,Canada)at the set
temperature.Sampleswere weighedtwice a week until therewasno
weight loss or gain. The time required for the samples to reach
equilibrium varied with the relative humidity, the temperatureand
the type of sample. The moisture content of the equilibrated sam-
ples was determined by drying the samples in a vacuum oven at
70°C and 48.8 mm Hg vacuum for 24 hr. Equilibrium moisture
contents were determined over the range ll-100% relative humid-
ity at 10, 25 and 40°C. Triplicate determinations were made on the
equilibrium moisture content of Jerusalemartichoke flour, pre-
pared by grinding dehydrated or freeze dried material; freshly
sliced Jerusalem artichoke; its water insoluble fraction; inulin;
sucrose;glucose and fructose.
Drying rates
To determine drying rates 1 cm Jerusalem artichoke cubes were
dried in a batch fluidized-bed drier (Lab-Line Instruments;Inc.,
Melrose Park, IL) at 50, 65, 80 or 95°C and also at’65’C at four
air velocitiesand four bed depths.The drier consistedof a centri-
fugal fan which draws air through a stainless steel mesh inlet filter
and blows the filtered air through a bank of heaters located in an
insulated cast aluminum duct. The heated air passed through a fur-
ther filter to a drying chamber which locks in position by means of
a quick release bayonet fitting. At the base of the drying chamber
nylon and stainless steel gauzes further filter the incoming air and
also support the material being dried. Fluidized material is pre-
vented from escapingfrom the drying chamberby a nylon fflter
bag which snap fits over the top of the chamber. A thermocouple
placed after the heating unit and connected to a temperature
controller enables automatic control of the temperature of the hot
air. The air blower is controlled by a solid state “Thyristor” circuit.
The air velocity was measured using a pitot tube connected to
Station, a Mark 5 Testing Set (Airflow Developements Ltd., High Wycombe,
England)and it was changedby resettingthe blower speedcontrol.
The dry-bulb and wet-bulb temperatures of the air were measured
RH -ART/CHOKE SORPTION ISOTHERMS/DRYING RATES. . .

with thermocouplesconnected to a Honeywell Electronik 15 tem-

perature recorder (Honeywell Ltd., Scarborough,Ontario). Drying
curves(moisture content vs time) were obtained by periodic weigh-
ing of the Jerusalemartichoke samples during dehydration and
confirmed by graphical integration of the thermographs.At the end
of each drying run, the moisture content of each batch was deter-
mined by the vacuum oven method (24 hr at 70°C and 48.8 mm
Hg). Freeze drying was carried out in a Labconco freeze-drier,
model 5 at a condensertemperature of -6O”C, a pressurelessthan
10~ and a shelf temperature of 25°C. Carbohydrates,proteins and
cellulosewere determinedby AOAC (1980) procedures.
Color
Color of the dehydratedJerusalemartichoke was measuredafter
milling (Laboratory Pulverizing Mill, Weber Bros., Metal Works,
Chicago, Ill.) on a Hunter lab Model D25 calorimeter. The Hunter
L, a, b scale gives measurementof color in units of approximate
visual uniformity throughout the solid. “L” measureslightnessand
varies from 100 for perfect white to zero for black; “a” measures
Fig. l-Adsorption isotherms of Jerusalem artichoke products at
rednesswhen positive and greennesswhen negative,and “b” mea-
25” c.
suresyellownesswhen positive and bluenesswhen negative.
RESULTS & DISCUSSION

Equilibrium moisture contents

The adsorption isotherms at 25’C of Jerusalem arti-
choke flour, from freeze-dried and dehydrated cubes, water
insoluble components and inulin are shown in Fig. 1. Each
point represents the average of at least three determinations.
It can be seen that most points for the flour from freeze-
. Jerusalem artichoke flour
dried and dehydrated samples fall on the same curve. This + Fructore
suggeststhat freeze drying or air drying Jerusalem artichoke x Glucose
. Sucrose
at 50°C has little effect on the equilibrium moisture con-
tents. The equilibrium moisture contents of the water
insoluble components, however, were higher than those
of the flour at low water activity (aw < 0.52), but appre-
ciably lower at higher relative humidity.
On a dry weight basis the Jerusalem artichoke flour
contained 73% carbohydrates, 10% proteins, and 13%
cellulose. The water insoluble fraction, on the other hand,
contained mainly celluclose and proteins. Therefore, the
higher equilibrium moisture content of the flour at water
activity higher than 0.52 reflects the dissolution of sugars
in the water (Audu et al., 1978; Mazza, 1982, 1983).
The curves in Fig. 1 have the typical sigmoid shape of
type II isotherms as indicated by the BET method (Labuza, Fig. 2-Adsorption isotherms of Jerusalem artichoke flour, fructose,
1968). Consequently, they were subjected to the analysis glucose and sucrose.
by the BET method. Least square analysis was used to
obtain the slopes and the intercepts of the BET plots from
4.0-
which the monolayer was calculated. The calculated values
of the monolayer water content (Xm) were 5.58 kg H,O/ l
3.0 xlO°C
100 kg DM for the water insoluble material, 4.84 kg H,O/kg
+25’C
DM for the freeze dried flour and 4.60 kg HzO/kg DM for 040%
dehydrated material. The slightly higher adsorptive capacity 2.0.
of the freeze-dried material, as compared to the dehydrated
sample, was probably caused by the more porous structure
of this product.
Fig. 2 shows the adsorption isotherms of fructose,
glucose, sucrose and freeze-dried Jerusalem artichoke at
4O.‘C. It is evident from these isotherms that at low and
intermediate water activities artichoke flour is less hygro-
scopic than fructose, but more so than glucose or sucrose.
This reflects the composition of the flour which contains
significantly more fructose than glucose (Fleming and
Groot Wassink, 1979).
The adsorption isotherms of freeze-dried Jerusalem
artichoke at 10, 25 and 40°C are shown in Fig. 3. As can
be noted at low and intermediate water activity the quan-
tity of adsorbed water at a given relative humidity increased
as the temperature decreased. This signifies that at low
and intermediate relative humidity Jerusalem artichoke Fig. 3-Adsorption isotherms of freeze dried material at 10, 25 and
flour becomes less hygroscopic with an increase of tem- 4o” c.

Volume 49 (1984kJOURNAL OF FOOD SCIENCE-385

 RH -ARTICHOKE SORPTION ISOTHERMS/DRYING RATES. . .
4.6 - form. In this form they are very hygroscopic and unstable.
The adsorption of water imparted mobility to the sugar
3.0. molecules and this mobility resulted in their transforma-
tion from the metastable amorphous state to the more
2.0
stable crystalline state. In this form glucose and sucrose
adsorbed very little water until the water activity reached
0.70-0.85 and the sugars began to dissolve (Fig. 2). As the
1.0 ’
solubility of the sugars increased with temperature the equi-
2 0.5. librium moisture content of the artichoke also increased.
s . The monolayer moisture content, which represents the
a . Desorprlon
Adsorpt,on
sa 4. . moisture of the material when the entire surface is covered ~
2 with a unimolecular moisture layer, decreased from 6.15 kg
xO.3. HzO/lOO ‘kg DM for the artichoke equilibrated at 10°C to
4.84 kg HzO/lOO kg DM and 4.05 kg HzO/lOO kg DM for
0.2 .
the material equilibrated at 25 and 40°C, respectively. This
is in agreement with results reported for other food ma-
terials (Iglesias and Chirife, 1976; Iglesias et al., 1975;
Mazza, 1982) and implies that an increase in temperature
increases the water activity at a constant moisture content,
0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.9 1.0 making the product more susceptible to microbial, nutri-
Water activity tional and aesthetic degradation (Rockland and Nishi,
1980).
Fig. 4-Adsorption-desorption isotherms of freeze-dried material at Fig. 4 shows the adsorption and desorption isotherms of
4ooc. freeze-dried Jerusalem artichoke at 4O’C. As can be noted
the desorption equilibrium moisture content is higher than
5.5 - the adsorption moisture content (hysteresis effect). That is,
Temp
the water activity corresponding to a given equilibrium
5.0 - . 95% moisture content is lower along the desorption than the
+ 60’, adsorption branch. The magnitude, shape and extent of
0 65” the hysteresis are comparable to type C hysteresis and
4.5 - x 50”
reflect adsorption of water on cellulosic fibers (Kapsalis,
1981). The presence of hysteresis has important theoreti-
cal and practical implications. The theoretical implications
range from general considerations of irreversibility of the
sorption process to the question of validity of thermody-
namic functions derived therefrom. The practical impli-
cations deal with the effects of hysteresis on chemical and
microbiological deterioration. The greater amount of water
that is held by the food on desorption promotes greater I
chemical reactivity, and increases the viability of micro-
organisms (Kapsalis, 198 1).

X (kg HzO/
Fig. S-Rate of dehydration of 1 cm Jerusalem
2.9 m/set air velocity and 50, 65, 80 and 95°C.
perature. Consequently in an atmosphere of constant rela-
tive humidity it can adsorb more moisture at lower tem-
peratures than at higher temperatures.
At high relative humidities (a, > 0.75), however, the
material at 40°C adsorbed more moisture than that at 25
and 10°C. This behavior reflects the high sugar content of
Jerusalem artichoke flour, as well as the effect of water
on the physicochemical state of the sugars. It has been re-
ported (Berlin et al., 1968; Karel, 1975) that most sugars
I may be present in one of several states: crystalline solid,
amorphous solid (bound to other food components) and
aqueous solution. When Jerusalem artichoke slices were
freeze-dried, the sugars probably went into the amorphous
Drying rates
Drying runs were conducted at different temperatures,
air velocities, and drier loads. The relative humidities used
were those of the ambient air heated to 50-95OC. Fig. 5
illustrates the effect of air temperature on the rate of
drying of Jerusalem artichoke cubes. It can be observed
that increasing the temperature from 50 to 65, 80 and
95’C at an air velocity of 2.9 m/set substantially increased
the drying rate. The pattern of drying rate curves for
kg DMI
Jerusalem artichoke is similar to that reported for apples
(Labuza and Simon, 1970), potatoes (Saravacos and Charm
artichoke cubes at
1962; Islam and Flink 1982) and carrots (Mazza, 1983).
A short constant-rate drying period was observed with
Jerusalem artichoke cubes dried at 5O’C but as the tem-
perature was increased to 65, 80 and 9?C the constant-
rate period disappeared. It is well documented (Charm,
197 1; Heldman and Singh, 198 l), that drying proceeds at
constant rate as long as evaporation from the surface con-
trols the rate. During the constant-rate period, moisture
from the interior of the piece migrates to the surface by
various means and is vaporized. As the moisture content
is lowered, the rate of migration to the surface becomes the
limiting factor. When drying occurs relatively fast, as it
did for Jerusalem artichoke cubes, the amount of water
available at the surface soon becomes inadequate to main-
tain the supply and the rate rapidly declines to a value
controlled by diffusion within the food piece.
In the low moisture range the drying is so slow that

386-JOURNAL OF FOOD SCIENCE-Volume 49 (1984)

RH - ARTICHOKE SORPTION ISOTHERMS/DRYING RATES.. .

the cooling effect of evaporation is insignificant and the
pieces of material assume the dry-bulb temperature of the
air. In this phase of drying, nonetheless, the rate of mois-
ture movement to the surface of the piece of material,
which is the rate-determining factor, increases with tem-
perature. Therefore, even at very low moisture content the
drying rate is appreciably greater at higher temperature.
The effect of air velocity on the drying rate is shown in
Fig. 6. It can be seen that increasing the air velocity from
2.0 to 4.2 m/set, at a temperature of 65’C, does not
change the drying rate of Jerusalem artichoke cubes. This
means that external mass transfer resistance is not a signifi-
cant proportion of the overall mass transfer resistance.
80
V This observed drying behavior is important since it
x 29ln,s
0 29~s
60 + 3.5mjs
w 4.2 m/s
\
20 - +
10 ' L 0 0.39
-w
Hence the total mass transfer resistance is due to the in-
ternal moisture diffusion within the cube which is an
increasing function of temperature (Loncin and Merson,
1979).
Fig. 7 shows that drying occurs more slowly as the
drier load increases. This is not surprising since more
moisture must be evaporated for the thicker beds. With
heavy loading of the drier the output per unit time may
be less and the quality poorer than at moderate or light
loading. Nonetheless, when the drying time to a specific
moisture ratio (moisture content during drying/original
moisture content) was considered (Fig. 8), it was found
that a quadrupling of the bed depth from 5 to 20 cm gave
less than a doubling of drying time. This result is due to
the improved efficiency of heat utilization in the thicker
bed, since the end effects of the top of the bed, which
result in heat losses, are a smaller proportion of the total
heat transferred in the bed throughout the drying.
indicates that bed depth should be as high as possible,
within the limitation that quality remains acceptable.
The difficulty with ascertaining that quality remains
acceptable, however, is that at the present time, there are
no established markets for dehydrated Jerusalem artichoke
in diced, flaked or powder form. Therefore, it is difficult
even to speculate as to what quality attributes may be
desirable. One quality parameter that may be important
is the final color. Higher prices will likely be paid for de-
hydrated Jerusalem artichoke light in color.
Table 1 gives the Hunter lab color values of 1 cm arti-
6
Moisture ratlo
x 0.19
5 + 0.56

” 4
1 2 3 4 5 6 7 8
Time (hl
g 3
Fig. 6-Influence of air velocity on drying behavior of 10.5 cm beds
i! *
of 1 cm cubes at 65°C. .z
0) 2 j

g
y,o.414
1

Bed depth 0' 1

5 10 15 20
x 6.Ocm
0 10,5 cm Bed thickness wn)
+ l!i,Scm
X 20,5cm Fig. 8-Influence of bed thickness of 1 cm cubes on drying time to
given moisture ratios.

Table l-Effect of drying air temperature, air velocity and bed

depth on the color of dehydrated Jerusalem artichoke
Air
characteristics
Hunter Lab Color
TDB ” Bed depth
("C) (m/set) km) L a b
50 2.9 10.5 81.8 0.1 10.0
65 2.9 10.5 80.3 0.1 10.7
80 2.9 10.5 74.0 -0.1 12.8
95 2.9 10.5 71.3 0.1 14.6
65 2.0 10.5 80.4 0.1 10.7
65 3.5 10.5 80.3 0.1 10.9
0’ 65 4.2 10.5 80.1 0.1
1 2 3 4 5 6 7 8 10.7
Time(h) 65 2.9 6 80.2 -0.1 10.6
65 2.9 15.5 79.2 -0.2 11.3
Fig. 7-Effect of bed depth on drying behavior of 1 cm cubes of
65 2.9 20.5 72.6 -0.1 12.8
6s” C and 2.9 m/see air velocity.

Volume 49 (1984)-JOURNAL OF FOOD SCIENCE-387

 RH - ARTICHOKE SORPTION ISOTHERMS/DRYING RATES. . .
choke cubes dehydrated at four temperatures, four air En&s. D.T. and Fiess. H.A. 1942. Production of a palatable arti-
choke syrup. Ind. Eng. Chem. 34: 864.
velocities and four bed thicknesses. It can be seen that Fleming, S.E. and Groot Wassink, J.W.D. 1979. Preparation of high-
samples dried at higher temperature and increasing bed fructose svruo from the tubers of the Jerusalem artichoke (Heli-
thickness showed considerable discoloration with the lower anthus tuber&us L.). CRC Critical Reviews in Food Sci: and
Nutrition 12(l): 1.
readings for lightness (“L”) and highest readings for yellow- Fortes. M. and Okos. M.R. 1980. Drying theories: their bases and
ness (“b”). limitations as applied to foods and-g&r% In “Proc. Int. Symp.
on Drying,” (Ed.) AS. Mujumdar, p. 119. Hemisphere Publishing
Co., New York, NY.
CONCLUSIONS Heldman, D.R. and Singb. R.P. 1981. Food dehydration. In “Food
Process Engineering,” 2nd ed., P. 216. AVI Publishing Company,
FROM THE ABOVE RESULTS it is concluded that sorp- Inc., Westport, CT.
tion behavior of Jerusalem artichoke is determined by its Hoehn. E.. McKay, C.J., and Murray, E.D. 1981. Process for pre-
paring high fructose syrup from Jerusalem artichoke tuber. Can.
composition and by the physical state of its sugar compo- Patent Application #385,954.
nents. At low water activities, soluble sugars, such as glu- Iglesias.
Dehydrated
H.A. and Chlrlfe,
Foods and Food
J. 1976. B.E.T. Monolayer
Components. Lebensrn-Wlss.
values in
u.-
cose and sucrose, adsorb very little water and adsorption Technol. 9: 107.
is mainly due to fructose and polymeric material. As Iglesias, H.A.. Chlrife. J.. and Lombardi. J.L. 1975. Water sorption
isotherms of sugar beet root. J. Food Technol. 10: 299.
vapor pressure is increased above the vapor pressure of the Islam, M.N. and Flink, J. 1982. Dehydration of potato. 1. Air and
saturated solution of soluble sugars, adsorption increases solar drying at low air velocities. J. Fd. Technol. 17: 373.
considerably and a solution is produced. At low and inter- Kapsalis. J.G. 1981. Moisture sorption hysteresis. In “Water Acti-
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less hygroscopic with increase in temperatures. At high Ksrel, M. 1975. Stability of low and intermediate moisture foods.
In “Freeze Drying and Advanced Food Technology,” (Ed.) S.A.
relative humidities, because of phase transitions of the Goldbright, L.R. Rey, and W.W. Rothmayer, p. 643. Academic
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Keey, R.B. 1980. Theoretical faudations of drying technology. In
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n.-.
ax: .-.,.n
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Hoseney, R.C., Atwell, W.A., and Lineback, D.R. 1977. Scanning cultural Experiment Statioh.
electron microscopy of starch isolated from baked products. Cereal This work was supported in part by the Nebraska Department of
Foods World 22: 56. Economic Development.
Howard, N.B., Hughes, D.H., and Strobel, R.G.K. 1968. Function of

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