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

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dc.contributor.authorBenedetti-Damy, P. C. [UNESP]
dc.contributor.authorPedro, M. A. M. [UNESP]
dc.contributor.authorTelis-Romero, J. [UNESP]
dc.contributor.authorTelis, V. R. N. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:30:30Z
dc.date.available2014-05-20T15:30:30Z
dc.date.issued2010-01-01
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 degrees 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 (T(B)) 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.en
dc.description.affiliationUNESP Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil
dc.description.affiliationUnespUNESP Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil
dc.format.extent432-440
dc.identifierhttp://link.periodicos.capes.gov.br/sfxlcl41?&url_ver=Z39.88-2004&url_ctx_fmt=info:ofi/fmt:kev:mtx:ctx&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.atitle=EFFECT%20OF%20DRYING%20METHOD%20ON%20THE%20SORPTION%20ISOTHERMS%20AND%20ISOSTERIC%20HEAT%20OF%20PERSIMMON%20PULP%20POWDER&rft.aufirst=P%2E%20C%2E&rft.aulast=Benedetti-Damy&rft.date=2010&rft.epage=440&rft.genre=article&rft.issn=1120-1770&rft.issue=4&rft.jtitle=ITALIAN%20JOURNAL%20OF%20FOOD%20SCIENCE&rft.pages=432-440&rft.spage=432&rft.stitle=ITAL%20J%20FOOD%20SCI&rft.volume=22&rfr_id=info:sid/www.isinet.com:WoK:UA&rft.au=Pedro%2C%20M%2E%20A%2E%20M%2E&rft.au=Telis-Romero%2C%20J%2E&rft.au=Telis%2C%20V%2E%20R%2E%20N%2E
dc.identifier.citationItalian Journal of Food Science. Pinerolo: Chiriotti Editori, v. 22, n. 4, p. 432-440, 2010.
dc.identifier.issn1120-1770
dc.identifier.lattes9457081088108168
dc.identifier.orcid0000-0002-2553-4629
dc.identifier.urihttp://hdl.handle.net/11449/39861
dc.identifier.wosWOS:000285979700009
dc.language.isoeng
dc.publisherChiriotti Editori
dc.relation.ispartofItalian Journal of Food Science
dc.relation.ispartofjcr0.615
dc.relation.ispartofsjr0,268
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectFreeze dryingen
dc.subjectSpray dryingen
dc.subjectThermodynamic propertiesen
dc.subjectVaccum dryingen
dc.subjectWater activityen
dc.subjectwater sorptionen
dc.titleEffect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powderen
dc.typeArtigo
dcterms.rightsHolderChiriotti Editori
dspace.entity.typePublication
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[4]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas