Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume4/issue1/6_1_2005.pdf
Issue 4 (1) 2005 pp. 63-71
Ewa Gondek, Piotr P. Lewicki
MOISTURE SORPTION ISOTHERMS OF DRIED AND CANDIED FRUITS
Abstract 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.
Keywords: water sorption isotherms, dried fruits, Pelegs equation, sugars phase transition
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume4/issue1/6_1_2005.pdf
For citation:
| MLA | Gondek, Ewa, and Piotr P. Lewicki. "MOISTURE SORPTION ISOTHERMS OF DRIED AND CANDIED FRUITS." Acta Sci.Pol. Technol. Aliment. 4.1 (2005): 63-71. |
| APA | Gondek E.,P. Lewicki P. (2005). MOISTURE SORPTION ISOTHERMS OF DRIED AND CANDIED FRUITS. Acta Sci.Pol. Technol. Aliment. 4 (1), 63-71 |
| ISO 690 | GONDEK, Ewa, LEWICKI, Piotr P.. MOISTURE SORPTION ISOTHERMS OF DRIED AND CANDIED FRUITS. Acta Sci.Pol. Technol. Aliment., 2005, 4.1: 63-71. |