MOISTURE SORPTION ISOTHERMS OF DRIED APRICOT, FIG AND RAISIN AT 20-DEGREE-C AND 36-DEGREE-C

被引：119

作者：

AYRANCI, E ^{[1
]}

AYRANCI, G ^{[1
]}

DOGANTAN, Z ^{[1
]}

机构：

[1] UNIV GAZIANTEP, DEPT MECH ENGN, GAZIANTEP 27310, TURKEY

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03577.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Isotherms were found to be of type I, typical of high sugar foods. Study on temperature dependence of isotherms showed that above water activities of 0.6, moisture content was higher at higher temperature. This was explained by endothermic dissolution of sugar at high water activities. Iglesias and Chirife, Halsey, BET and GAB equations were tested to fit the data. Monolayer moisture contents for the three foods were determined from BET and GAB equations. In both models, monolayer moisture was found to decrease with increasing temperature. Isosteric heat of sorption data from the isotherms at two temperatures, revealed that strength of interactions between water vapor and adsorbent increased with moisture content. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1591 / +

共 18 条

[1] DESORPTION ISOTHERMS FOR PLANTAIN AT SEVERAL TEMPERATURES [J].