Water sorption isotherms of raisins, currants, figs, prunes and apricots

Moisture sorption isotherms of dried fruits [Sultana raisins, Corinthian (black) currants, figs, prunes, and apricots] were determined at 15, 30, 45, and 60 degrees C, using the standard static gravimetric method developed by the European Cooperation Project COST 90. Experimental curves showed an in...

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Bibliographic Details
Published inJournal of food science Vol. 55
Main Authors Tsami E, Marinos Kouris D, Maroulis Z.B
Format Journal Article
LanguageEnglish
Published 01.11.1990
Subjects
abricot
agua
albaricoque
apricots
azucares
black currants
cassis
ciruela pasa
contenido de humedad
debit
desorcion
desorption
eau
figs
figue
flow rate
gasto
grosella negra
higo
mathematical models
modele mathematique
modelos matematicos
moisture content
pasas
pruneau
prunes
raisin sec
raisins
sorcion
sorption
sucres
sugars
temperatura
temperature
teneur en eau
water
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Summary:Moisture sorption isotherms of dried fruits [Sultana raisins, Corinthian (black) currants, figs, prunes, and apricots] were determined at 15, 30, 45, and 60 degrees C, using the standard static gravimetric method developed by the European Cooperation Project COST 90. Experimental curves showed an inverse effect of temperature at high moisture content due to high sugar content of dried fruits. The hysteresis between adsorption and desorption was verified experimentally. The GAB equation was used to predict experimental data for water activity range 0-0.95.
Bibliography:Q
Q02
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1990.tb03578.x