Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:30:30Z
dc.date.accessioned2022-10-05T16:59:33Z
dc.date.available2014-05-20T15:30:30Z
dc.date.available2022-10-05T16:59:33Z
dc.date.created2014-05-20T15:30:30Z
dc.date.issued2010-01-01
dc.identifierItalian Journal of Food Science. Pinerolo: Chiriotti Editori, v. 22, n. 4, p. 432-440, 2010.
dc.identifier1120-1770
dc.identifierhttp://hdl.handle.net/11449/39861
dc.identifierWOS:000285979700009
dc.identifier9457081088108168
dc.identifier0000-0002-2553-4629
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3910911
dc.description.abstractMoisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50 degrees C. The spray-dryer gave a dry product with a higher adsorption capacity than the other methods. The vacuum- and freeze-dried products had the same adsorption capacity. The highest isosteric heat of sorption was observed for powders produced by spray-drying. The isokinetic temperature (T(B)) calculated for persimmon pulp powder obtained by vacuum-, spray- and freeze-drying were 541.4 K, 616.3 K, 513.2 K, respectively. The sorption process was spontaneous and enthalpy controlled.
dc.languageeng
dc.publisherChiriotti Editori
dc.relationItalian Journal of Food Science
dc.relation0.615
dc.relation0,268
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectFreeze drying
dc.subjectSpray drying
dc.subjectThermodynamic properties
dc.subjectVaccum drying
dc.subjectWater activity
dc.subjectwater sorption
dc.titleEffect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
dc.typeArtigo


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