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

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2022-04-28T22:37:01Z
dc.date.accessioned2022-12-20T02:12:27Z
dc.date.available2022-04-28T22:37:01Z
dc.date.available2022-12-20T02:12:27Z
dc.date.created2022-04-28T22:37:01Z
dc.date.issued2010-01-01
dc.identifierItalian Journal of Food Science, v. 22, n. 4, p. 432-440, 2010.
dc.identifier1120-1770
dc.identifierhttp://hdl.handle.net/11449/226296
dc.identifier2-s2.0-79953853404
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5406426
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°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 (TB) 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.relationItalian Journal of Food Science
dc.sourceScopus
dc.subjectFreeze-drying
dc.subjectSpray-drying
dc.subjectThermodynamic properties
dc.subjectVacuum-drying
dc.subjectWater activity
dc.subjectWater sorption
dc.titleEffect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
dc.typeArtículos de revistas


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