Net isosteric heat of sorption in dried fruits

Tsami, E

dc.contributor.author	Tsami, E	en
dc.date.accessioned	2014-03-01T01:08:26Z
dc.date.available	2014-03-01T01:08:26Z
dc.date.issued	1991	en
dc.identifier.issn	02608774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/10492
dc.subject.other	Adsorption - Mathematical Models	en
dc.subject.other	Moisture - Adsorption	en
dc.subject.other	Thermodynamics - Calculations	en
dc.subject.other	Clausius-Clapeyron Equation	en
dc.subject.other	Dried Fruits	en
dc.subject.other	Isosteric Heat of Sorption	en
dc.subject.other	Food Products	en
dc.title	Net isosteric heat of sorption in dried fruits	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/0260-8774(91)90022-K	en
heal.identifier.secondary	http://dx.doi.org/10.1016/0260-8774(91)90022-K	en
heal.publicationDate	1991	en
heal.abstract	In this work, the net isosteric heats of sorption (qst,n) of five dried fruits (sultana raisins, currants, figs, prunes and apricots) were determined for adsorption and desorption, using the relevant thermodynamic relation, (i.e. Clausius-Clapeyron equation) in the temperature range 15-60°C, based on experimental sorption data. From the results, several mechanisms are proposed for the sorption of water in dried fruits with high sugar content. The high value of qst,n in the initial stages of adsorption, and its steep decrease in the moisture content range 4-8% dry basis, suggest a monomolecular physical sorption on highly active polar sites. In the moisture content range 10-25%, the sorption occurs in multilayers on less active sites, and there is a slight dissolution of sugars in the water. In the range 25-40% dry basis, there is an increased dissolution of sugars and a weaker sorption on active sites. Finally, at moisture contents above 40%, complete dissolution and extrusion of sugars and the plasticization of biopolymers takes place. © 1991.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/0260-8774(91)90022-K	en
dc.identifier.volume	14	en
dc.identifier.issue	4	en
dc.identifier.spage	327	en
dc.identifier.epage	335	en