Studies on moisture sorption isotherms for osmotically dehydrated papaya cubes and verification of selected models

Journal of Food Science and Technology

Volumn 47, Issue 3, 2010, Pages 343-346

  Jain, S K ^a   Verma, R C ^a   Sharma, G P ^a   Jain, H K ^b  

^a Maharana Pratap University of Agriculture and Technology   (India)

^b MAHARANA PRATAP UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Air drying; Desorption isotherms; Diffusion coefficient; Equilibrium moisture content; Osmotic dehydration; Papaya cubes

Indexed keywords

AIR DRYING; DESORPTION ISOTHERMS; DIFFUSION COEFFICIENT; EQUILIBRIUM MOISTURE CONTENTS; OSMOTIC DEHYDRATION; PAPAYA CUBES;

ADSORPTION ISOTHERMS; DESORPTION; DEWATERING; DRYING; GEOMETRY; GRAIN (AGRICULTURAL PRODUCT); MOISTURE; MOISTURE DETERMINATION; OSMOSIS;

DEHYDRATION;

CARICA PAPAYA;

EID: 78149390529     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0056-7     Document Type: Article

References (17)

1. AOAC (1995) Official methods of analysis. 16th edn., Association of Official Analytical Chemists, Washington DC
2. Chirife J, Iglesias HA (1978) Equation for fitting water sorption isotherms of food. J Food Technol 13:159-174
3. Diamante LM, Mundro PA (1990) Water de-sorption isotherms of two varieties of sweet potato. J Food Sci Technol 25:140-147
4. Goula AM, Karapantsios TD, Achilias DS, Adamopoulos KG (2008) Water sorption isotherms and glass transition temperature of spray dried tomato pulp. J Food Eng 67:73-83
5. Islam MN, Flink JM (1982) Dehydration of potato. II Osmotic concentration and its effect on air drying behaviour. J Food Technol 17:387-403
6. Jayaraman KS (1988) Development of intermediate moisture tropical fruit and vegetable products: Technological problems and prospects. In: Food preservation by moisture control, Seow CC (Ed), Elsevier Applied Science, Essex, UK, p 175
7. Kim MH, Toledo RT (1987) Effect of osmotic dehydration and high temperature fluidized-bed drying on prosperities of dehydrated rabbit eye blueberries. J Food Sci 52:980-984
8. Lerici CR, Piva M, Rosa M (1983) Water activity and freezing point depression of aqueous solutions and liquid foods. J Food Sci 48:119-126
9. Mazza G (1983) Dehydration of carrots: Effect of pre-drying treatments on moisture transport and product quality. J Food Technol 18:113-123
10. Palipane KB, Driscoll RH (1992) Moisture sorption characteristics of in-shelf macadamic nuts. J Food Eng 18:63-76
11. Pokharkar SM, Prasad S (1998) Water de-sorption isotherm of osmotically concentrated pineapple. J Food Sci Technol 35:518-520
12. Rizvi SSH (1986) Thermodynamic properties of foods in dehydration. In: Engineering properties of foods, Rao MA, Rizvi SSH (eds), Marcel Dekker, New York, p 133-214
13. Saravacos GD (1986) Mass transfer properties of food. In: Engineering properties of foods Rao MA, Rizvi SSH (eds), Marcel Dekker, New York, p 89-132
14. Saravacos GD, Tsiourvas DA, Tssami E (1986) Effect of temperature on the water adsorption isotherms of sultana raisins. J Food Sci 51:831-833
15. Sereno AM, Moreira R, Martinez E (2001) Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt. J Food Eng 47:43-49
16. Singh B, Mehta S (2008) Effect of osmotic pretreatment on equilibrium moisture content of dehydrated carrot cubes. Int J Food Sci Technol 43:532-537
17. Wesely BJ, Swamy R, Babu BH, Reddy TY (2008) Equilibrium moisture content of ground nut (TMV-2) at different storage conditions Int J Agric Res 42:154-157