Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder

Journal of Food Engineering

Volumn 82, Issue 2, 2007, Pages 246-252

  Gabas, A L ^a   Telis, V R N ^b   Sobral, P J A ^a   Telis Romero, J ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Gum Arabic; Heat of sorption; Isotherm; Maltodextrin; Water activity

Indexed keywords

FRUITS; SORPTION; THERMODYNAMIC PROPERTIES; WATER VAPOR;

HEAT OF SORPTION; MOISTURE EQUILIBRIUM DATA; WATER ACTIVITY; WATER VAPOR SORPTION;

OLIGOSACCHARIDES;

ARABIC GUM; ISOTHERMS; MALTODEXTRINS; PINEAPPLES;

ACACIA SENEGAL; ANANAS COMOSUS;

EID: 34147148623     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.02.029     Document Type: Article

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