WATER SORPTION ISOTHERMS OF RAISINS, CURRANTS, FIGS, PRUNES AND APRICOTS

被引：188

作者：

TSAMI, E

MARINOSKOURIS, D

MAROULIS, ZB

机构：

[1] The Dept of Chemical Engineering, National Technical Univ, Zografou Campus, Athens

来源：

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

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03578.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Moisture sorption isotherms of dried fruits [Sultana raisins, Corinthian (black) currants, figs, prunes, and apricots] were determined at 15, 30, 45, and 60°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. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1594 / +

页数：1

共 30 条

[1] AIR DRYING CHARACTERISTICS OF APRICOTS [J].