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Effect of temperature on the water adsorption isotherms of sultana raisins

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dc.contributor.author Saravacos, GD en
dc.contributor.author Tsiourvas, DA en
dc.contributor.author Tsami, E en
dc.date.accessioned 2014-03-01T01:38:56Z
dc.date.available 2014-03-01T01:38:56Z
dc.date.issued 1986 en
dc.identifier.issn 00221147 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/22480
dc.title Effect of temperature on the water adsorption isotherms of sultana raisins en
heal.type journalArticle en
heal.identifier.primary 10.1111/j.1365-2621.1986.tb11135.x en
heal.identifier.secondary http://dx.doi.org/10.1111/j.1365-2621.1986.tb11135.x en
heal.publicationDate 1986 en
heal.abstract The water adsorption isotherms of Sultana raisins were determined using the static method of saturated salt solutions at 20°, 25°, 30°, and 35°C. The equilibrium moisture content at water activities up to 0.70 decreased as the temperature was increased from 20° to 35°C. At higher water activities the moisture content increased sharply as the temperahire was increased, resulting in crossing of the isotherm curves. This behavior is attributed to the increased solubility of fruit sugars at higher temperatures. The experimental data were fiued well with th8 3-parameter GAB and Halsey equations, and best with the 5-parameter D'Arcy-Watt equation. The thermodynamic implications are discussed. en
heal.journalName Journal of Food Science en
dc.identifier.doi 10.1111/j.1365-2621.1986.tb11135.x en
dc.identifier.volume 51 en
dc.identifier.issue 2 en
dc.identifier.spage 381 en
dc.identifier.epage 383 en


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