MOISTURE SORPTION ISOTHERMS OF DRIED AND CANDIED FRUITS
Moisture sorption isotherms of dried and candied fruits (raisins, mango, apricot, pineapple, papaya) were investigated in this work. The experimental data fitted well with Peleg’s equation. The obtained curves represented III rd type of Brunauer et al. isotherms classification. Most of them were discontinous in the water activity range of 0.4-0.6 which could be due to phase transition of sugars. It was shown that discontinuity should be taken into account for better fitting to the investigated equation.
water sorption isotherms, dried fruits, Pelegs equation, sugars phase transition
63
71
Ewa
Gondek
Piotr P.
Lewicki