Physical Evaluation and Hygroscopic Behavior of Dragon Fruit (Hylocereus undatus) Lyophilized Pulp Powder

Relations between moisture content and water activity of foodstuff can be estimated by determining moisture sorption isotherms. This work aimed at investigating the hygroscopic behavior of dragon fruit powder through sorption isotherms, encapsulated with maltodextrin, and analyzing hygroscopicity, d...

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Bibliographic Details
Published inDrying technology Vol. 32; no. 16; pp. 2005 - 2011
Main Authors Molina, Rosimari, Clemente, Edmar, Scapim, Mônica Regina da Silva, Vagula, Julianna Matias
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis Group 10.12.2014
Taylor & Francis Ltd
Subjects
Caking
Coverings
Density
Food drying
Food preservation
foods
freeze drying
Fruit powders
Fruits
Hygroscopicity
Hylocereus undatus
Isotherms
maltodextrins
Mathematical models
Moisture content
Polyethylene
pulp
Sorption
sorption isotherms
water activity
water content
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Summary:Relations between moisture content and water activity of foodstuff can be estimated by determining moisture sorption isotherms. This work aimed at investigating the hygroscopic behavior of dragon fruit powder through sorption isotherms, encapsulated with maltodextrin, and analyzing hygroscopicity, density, and caking degree of samples stored in polyethylene wrappings and laminated coverings at 25°C. Dragon fruit powder showed good results regarding hygroscopicity, density, and caking degree for laminated coverings. In order to describe balance of sorption isotherms, the BET model was the most recommended.
Bibliography:http://dx.doi.org/10.1080/07373937.2014.929587
ObjectType-Article-1
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ISSN:1532-2300
0737-3937
1532-2300
DOI:10.1080/07373937.2014.929587