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Water Vapor Adsorption Isotherms of Guava, Mango and Pineapple
57
Citations
7
References
1992
Year
Food ChemistryChemical EngineeringEngineeringAbstract IsothermsAgricultural EconomicsWater PurificationFruits TemperatureWater TreatmentFood ProcessingRipeningAdsorptionFood QualityFood SafetyBio-based SorbentFreeze‐dried PineapplePost-harvest PhysiologyChromatographyHealth Sciences
ABSTRACT Isotherms were determined at 25° and 50°C, using an electronic water activity meter. For the 3 fruits temperature had practically no effect on the isotherms. Sorption capacity of freeze‐dried pineapple was higher than that for vacuum dried. The higher sorption capacity of mango and pineapple in comparison to guava corresponded to the respective sugar contents of the fruits.
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