Experimental Determination and Modeling of Sorption Isotherms of Tropical Fruits: Banana, Mango, and Pineapple
Authors:
- André TallaATAndré Talla
- Yves JannotYJYves Jannot
- George Elambo NkengGNGeorge Elambo Nkeng
- Jean-Rodolphe PuiggaliJPJean-Rodolphe Puiggali
- 1 July 2005
- journal article
- Published by Taylor & Francis in Drying Technology
- Vol. 23 (7) , 1477-1498
Abstract
Sorption isotherms of banana, mango, and pineapple have been experimentally found at 40, 50, and 60°C by use of the salt method for a range of water activities from 0.056 to 0.85. The sorption capacity of these fruits increases with the temperature for a given water activity. The experimental curves have been simulated by the GAB and BET models. The BET model ensures a better representation of the experimental results for water activity lower than 0.35 with maximum deviation of 1.0, 1.5, and 2.0 kgw · kgdm−1 for respectively banana, mango and pineapple. On the contrary, the GAB model enables the representation of the whole desorption isotherms and the estimation of the water content corresponding to monolayer saturation and of the isosteric heat of sorption. It also takes into account the temperature effect. The isosteric sorption heat of the three studied products are deduced from experimental results and empirical correlations are proposed leading to a satisfactorily representation.Keywords
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