Effect of temperature on the water adsorption isotherms of sultana raisins

Saravacos, GD; Tsiourvas, DA; Tsami, E

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