Sorption characteristics of subtropical fruit - Lucuma powder

The current scientific research is focused on the Lucuma powder. We were determined the moisture equilibrium data (adsorption and desorption) at three different temperatures: 10°C, 25°C and 40°C and relative humidity from 0.11 to 0.90, using the static gravimetric method of saturated salt solution....

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Bibliographic Details
Published in:IOP conference series. Materials Science and Engineering 2019-09, Vol.595 (1), p.12058
Main Authors: Durakova, A, Bogoeva, A, Krasteva, R, Gogova, T, Krasteva, A, Georgieva, N
Format: Article
Language:English
Subjects:
Gravimetry
Isotherms
Mathematical models
Relative humidity
Saline solutions
Sorption
Water activity
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Summary:The current scientific research is focused on the Lucuma powder. We were determined the moisture equilibrium data (adsorption and desorption) at three different temperatures: 10°C, 25°C and 40°C and relative humidity from 0.11 to 0.90, using the static gravimetric method of saturated salt solution. The results showed that the sorption capacity decreased when the temperature increases in the conditions of constant water activity. We were used four different mathematical models - modified Chung-Pfost, modified Oswin, modified Halsey and modified Henderson for description of isotherms of Lucuma powder. According to obtained experimental data, we were recommended the modified Halsey model for description satisfactorily the sorption isotherms of powder.
ISSN:1757-8981
1757-899X
DOI:10.1088/1757-899X/595/1/012058