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Water sorption isotherms of some tropical fruits.

Author(s) : UDDIN M. S., HAWLADER M. N. A., TAN L. C.

Summary

Water sorption characteristics of five tropical fruits, namely, banana, papaya, pineapple, mango and jackfruit were investigated. Fresh samples were used for the determination of desorption isotherms whereas, freeze-dried samples were used for the evaluation of resorption isotherms. Experiments were conducted at ten different water activity levels (0.11-0.97) at 30°C. Saturated salt solutions in desiccators were used to create different atmosphere of constant water activities. Desorption and resorption data are fitted with the GAB (Guggenheim-Anderson-de Boer) model. The model predicts well the experimental results, and the monolayer moisture content values for all the fruits are calculated from the model parameter.

Details

  • Original title: Water sorption isotherms of some tropical fruits.
  • Record ID : 2007-0246
  • Languages: English
  • Source: ADC 2003. Exploring new frontiers in drying technology through innovation in processes and equipment, product quality enhancement, energy-efficient and environment-friendly operations. Proceedings of the 3rd Asia-Pacific Drying Conference + CD-ROM.
  • Publication date: 2003/09/01

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