Experimental study and modelling of adsorption and desorption isotherms of prickly pear peel ( Opuntia ficus indica)

• Published in: Journal of food engineering Vol. 55; no. 3; pp. 201 - 207
• Main Authors: Lahsasni, S, Kouhila, M, Mahrouz, M, Kechaou, N
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2002; Elsevier
• Subjects: Biological and medical sciences; Cactus pear peel; Experiment; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Gravimetric static method; Modelling; Sorption isotherms; Cactus pear peel; Modelling; Gravimetric static method; Experiment; Sorption isotherms; Gravimetric analysis; Cactaceae; Adsorption isotherm; Prickly pear; Experimental study; Modeling; Fruit industry; Water activity; Fruit crop; Dicotyledones; Angiospermae; Spermatophyta; Desorption isotherm; Opuntia ficus indica
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(02)00064-X

Moisture equilibrium data for adsorption and desorption of water from prickly pear peel ( Opuntia ficus indica) were investigated at temperatures in the range of 30–50 °C and water activity ranging from 0.05 to 0.9. The experimental procedure used was based on the gravimetric static method. The experimental curves of sorption are then described by GAB, Henderson’s and BET models. The BET and Henderson models were found to be the most suitable for describing the sorption curves. The monolayer moisture content values for the sorption at different temperature are calculated.