Use of the Wilson equation for the prediction of the sorptional equilibrium of sugar-based foodstuffs

Vagenas, G.K. and Marinos-Kouris, D., 1992. Use of the Wilson equation for the prediction of the sorptional equilibrium of sugar-based foodstuffs. Fluid Phase Equilibria, 78: 191-207. The concepts of phase equilibrium were applied for the representation of the water activity of five dried fruits cha...

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Bibliographic Details
Published inFluid phase equilibria Vol. 78; pp. 191 - 207
Main Authors Vagenas, G.K., Marinos-Kouris, D.
Format Journal Article
LanguageEnglish
Published Amsterdam Elsevier B.V 01.10.1992
Elsevier Science
Subjects
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Sorption
Dehydrated product
Thermodynamics
Water activity
Fruit
Carbohydrate
Mathematical model
Physicochemical properties
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Summary:Vagenas, G.K. and Marinos-Kouris, D., 1992. Use of the Wilson equation for the prediction of the sorptional equilibrium of sugar-based foodstuffs. Fluid Phase Equilibria, 78: 191-207. The concepts of phase equilibrium were applied for the representation of the water activity of five dried fruits characterized by high sugar content (raisins, currants, figs, prunes and apricots) as a function of moisture content, using several thermodynamic equations for the calculation of the activity coefficients. The results showed that the Wilson equation, modified to include the effect of large cyclic molecules (sugars), can be used with considerable accuracy. The estimated values of the unknown parameters provide an insight into the nature of the interaction between the molecules of sugars and water, and its variation with temperature.
ISSN:0378-3812
1879-0224
DOI:10.1016/0378-3812(92)87034-K