Benedetti-Damy, P. C. [UNESP]Pedro, M. A. M. [UNESP]Telis-Romero, J. [UNESP]Telis, V. R. N. [UNESP]2014-05-202014-05-202010-01-01Italian Journal of Food Science. Pinerolo: Chiriotti Editori, v. 22, n. 4, p. 432-440, 2010.1120-1770http://hdl.handle.net/11449/39861Moisture 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.432-440engFreeze dryingSpray dryingThermodynamic propertiesVaccum dryingWater activitywater sorptionArtigoWOS:000285979700009Acesso restrito94570810881081680000-0002-2553-4629