Effect of drying method on the sorption characteristics of model fruit powders

Tsami, E; Krokida, MK; Drouzas, AE

dc.contributor.author	Tsami, E	en
dc.contributor.author	Krokida, MK	en
dc.contributor.author	Drouzas, AE	en
dc.date.accessioned	2014-03-01T01:13:42Z
dc.date.available	2014-03-01T01:13:42Z
dc.date.issued	1998	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/12671
dc.subject	Difference Equation	en
dc.subject	Experimental Data	en
dc.subject	Moisture Content	en
dc.subject	Sorption Isotherm	en
dc.subject	Water Vapour	en
dc.subject	Freeze Dried	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Adsorption isotherms	en
dc.subject.other	Dehydration	en
dc.subject.other	Drying	en
dc.subject.other	Freezing	en
dc.subject.other	Gels	en
dc.subject.other	Mathematical models	en
dc.subject.other	Microwaves	en
dc.subject.other	Moisture	en
dc.subject.other	Polysaccharides	en
dc.subject.other	Powders	en
dc.subject.other	Sugars	en
dc.subject.other	Vacuum applications	en
dc.subject.other	Pectin	en
dc.subject.other	Food processing	en
dc.title	Effect of drying method on the sorption characteristics of model fruit powders	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(98)00130-7	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(98)00130-7	en
heal.language	English	en
heal.publicationDate	1998	en
heal.abstract	Pectin-sugar gels were dehydrated with four different drying methods: freeze, microwave, vacuum and conventional drying to a moisture content of about 5%. The effect of the drying method on the water sorption properties of dehydrated produce was evaluated at 25 degrees C. Freeze-dried gel adsorbed more water vapour than microwave-dried gel, which had a higher sorption capacity than vacuum- and conventional-dried product. The sorption isotherms were in agreement with the reported shape for high sugar foodstuffs. Three different equations proposed in the literature (GAB, Oswin, Hasley) were used to Jit the sorption data. The GAB equation gave the best fit to the experimental data. The porosity of the dehydrated products depended on the drying method, ranging between 0.2 and 0.5 Freeze- and vacuum-dried pectin developed the highest porosity, whereas the lowest porosity was obtained using conventional and microwave drying. Hunter colour parameters (L, a, b) also depended on the drying method. The colour of freeze- and vacuum-dried pectin was close to that of commercial pectin, while the colour of the conventional- and microwave-dried product changed significantly (C) 1999 Elsevier Science Limited. All rights reserved.	en
heal.publisher	Elsevier Sci Ltd, Exeter, United Kingdom	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(98)00130-7	en
dc.identifier.isi	ISI:000078628500001	en
dc.identifier.volume	38	en
dc.identifier.issue	4	en
dc.identifier.spage	381	en
dc.identifier.epage	392	en