Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
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Data
2010-01-01
Autores
Benedetti-Damy, P. C. [UNESP]
Pedro, M. A. M. [UNESP]
Telis-Romero, J. [UNESP]
Telis, V. R. N. [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Chiriotti Editori
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
Como citar
Italian Journal of Food Science. Pinerolo: Chiriotti Editori, v. 22, n. 4, p. 432-440, 2010.