Publicação: Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
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Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Chiriotti Editori
Tipo
Artigo
Direito de acesso
Acesso restrito
Resumo
Moisture 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.
Descrição
Palavras-chave
Freeze drying, Spray drying, Thermodynamic properties, Vaccum drying, Water activity, water sorption
Idioma
Inglês
Como citar
Italian Journal of Food Science. Pinerolo: Chiriotti Editori, v. 22, n. 4, p. 432-440, 2010.
