Water sorption isotherms of raisins, currants, figs, prunes and apricots (original) (raw)

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Moisture sorption isotherms of dried apricot, fig and raisin at 20 C and 36 C Cover Page

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Application of the GAB model to the moisture sorption isotherms for dried fruits Cover Page

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Sorption isotherms and moisture sorption hysteresis of intermediate moisture content banana Cover Page

Moisture-Sorption Study of Dried Date Fruits

The sorption properties of dried date fruits, Khalas and Handal varieties, were studied at 30оC over a range of water activity, 0.10-0.98. A static gravimetric method was adopted and five sorption models: Bradley, BET (Brunauer, Emmet and Teller), Oswin, Henderson, and GAB (Guggenheim, Anderson and de Boer) were used in the analysis. Both Bradley and Henderson models were suitable for the Khalas variety while Oswin and Bradley models better described the behavior of the Handal variety. Monolayer moisture contents (Mo) for the two date fruit varieties were calculated using both the BET and GAB equations and both varieties of date exhibited the BET type II pattern. The monolayer moisture contents for the two varieties were recommended as the least moisture required for stability of dried date fruits in storage.

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Moisture-Sorption Study of Dried Date Fruits Cover Page

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Moisture sorption isotherms of mango slices Cover Page

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Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes Cover Page

Moisture sorption isotherms of sorghum malt at 40 and 50º C

The desorption and adsorption equilibrium moisture isotherms of sorghum malt at the temperatures of 40 and 50 1C, over the water activity range of 0.1–0.9, were determined using the static gravimetric method. A non-linear regression programme was used to fit five moisture sorption isotherm models [Modified Henderson, Modified Chung-Pfost, Modified Guggenheim–Anderson–de Boer (GAB), Modified Halsey and Modified Oswin] to the experimental data. The models were compared using the standard error of estimate, mean relative percentage deviation, fraction explained variation and residual plots. The Modified Chung-Pfost model was found to be the best for predicting the desorption equilibrium moisture content, while the adsorption equilibrium moisture content was best predicted by the Modified Oswin model. The desorption and adsorption water activities were found to be best fitted by the Modified Oswin model. The moisture sorption isotherms were sigmoidal in shape and showed a marked effect of temperature. The span of the moisture sorption hysteresis loop formed, decreased with increase in temperature, while the size increased with increase in temperature. r 2005 Elsevier Ltd. All rights reserved.

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Moisture sorption isotherms of sorghum malt at 40 and 50º C Cover Page

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Adsorption–desorption isotherms and heat of sorption of prickly pear fruit (Opuntia ficus indica) Cover Page

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Moisture sorption isotherms of sorghum malt at 40 and 50°C Cover Page

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Sorption isotherms for osmo-convectively-dried and osmo-freeze-dried apple, sour cherry, and blackcurrant Cover Page