Modified cassava flour is produced by drying processes and usually, in Indonesia, stored for several months after production up to selling and utilization. During storage, flour can experience degradations in quality, particularly if ambient conditions are unfavorable. In the present study, the adsorption and desorption isotherms of modified cassava flour were determined over a range of water activities (a_w) from 0.05 to 0.84 at three different temperatures (27, 40 and 50°C), which are commonly experienced in the tropical environment, using the static gravimetric method. The suitability of eight widely recommended mathematical models in the literature for food sorption isotherms were investigated. The modified cassava flour shows a type II (sigmoid) isotherm curve and the moisture sorption hysteresis loop was observed at all examined temperatures. The effect of the temperature on both adsorption and desorption isotherms for the complete range of water activity (a_w) was observed. Adsorption and desorption data of modified cassava flour were best fitted by the Henderson, Peleg, and Chung-Pfost models at 27, 40 and 50°C, respectively. According to the adsorption results, the moisture content of modified cassava flour should not be higher than 9.34% (db) at room temperature (27°C) to ensure microbial stability during storage.

改性木薯粉是通过干燥过程生产的，通常在印度尼西亚，生产后可存放几个月，直至销售和利用。在储存过程中，面粉的品质可能会下降，尤其是在环境条件不利的情况下。在本研究中，经修饰的木薯粉的吸附和解吸等温线在一定范围的水活性（测定一个_瓦特）在静态环境中使用静态重力法在三种不同温度（27、40和50°C）下通常从0.05到0.84）。研究了文献中八个广泛推荐的数学模型对食物吸附等温线的适用性。改性木薯粉显示出II型（S型）等温线曲线，并且在所有检查温度下均观察到了吸湿滞后回线。在整个水分活度范围内，温度对吸附和解吸等温线的影响（a _w） 被观测到。Henderson，Peleg和Chung-Pfost模型分别在27°C，40°C和50°C下最好地拟合了改性木薯粉的吸附和解吸数据。根据吸附结果，改性木薯粉在室温（27℃）下的水分含量应不高于9.34％（db），以确保储存过程中的微生物稳定性。