| Full text | |
| Author(s): |
Paes, Mariana Schincariol
[1]
;
Pessoa Filho, Pedro de Alcantara
[1, 2]
;
Tadini, Carmen Cecilia
[1, 2]
Total Authors: 3
|
| Affiliation: | [1] Univ Sao Paulo, Chem Engn Dept, Escola Politecn, Main Campus, BR-05508010 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, FoRC NAPAN Food Res Ctr, Sao Paulo - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 139, MAR 2021. |
| Web of Science Citations: | 0 |
| Abstract | |
Sorption isotherms of sorbitol osmotically pre-treated cambuci slices were obtained at (40, 50, and 60) degrees C using DDI (dynamic) method. The curves were classified as type III and the fruits showed hydrophobic behavior at water activities (a(w)) lower than 0.4. The pre-treatment with sorbitol as osmotic solute resulted in changes in the sorption behavior indicating that this solute acts as a humidifier due to the water-binding property. The equilibrium moisture content (X-eq) was determined at (20, 30, and 40) % of relative humidity (RH). The results showed that the RH, pre-treatment and temperature significantly affected the X-eq (p < 0.05). In general, X-eq decreased at lower RH showing that a higher driving force contributes to larger water removal. The experimental data were fitted to BET, GAB, and zeta models that showed a good fit. The isosteric heat of sorption (Delta H-s) was calculated and reinforced the water-binding property of sorbitol as, for the same X-eq, the Delta H-s obtained by cambuci pre-treated samples were greater than by control ones. (AU) | |
| FAPESP's process: | 11/23599-0 - Dehydration of green banana to obtain flour: physical, chemical, functional and microstructure properties analysis during process and storage. |
| Grantee: | Carmen Cecilia Tadini |
| Support Opportunities: | Regular Research Grants |
| FAPESP's process: | 13/07914-8 - FoRC - Food Research Center |
| Grantee: | Bernadette Dora Gombossy de Melo Franco |
| Support Opportunities: | Research Grants - Research, Innovation and Dissemination Centers - RIDC |