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vol. 13, nr. 3 (2009)
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Moisture sorption isotherms of foam dried apple pulp
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Ewa Gondek, Ewa Jakubczyk
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Department of Food Engineering and Process Management, Faculty of Food Sciences, SGGW ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 13 (2009), nr. 3,
pp. 639-649
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abstract:
Moisture sorption isotherms of dried apple pulp were investigated in this work. The apple powder was obtained by foam drying of pulp and grinding process. Convective air drying, microwave and freeze drying techniques were used. Additionally, non-foamed pulp and foam with maltodextrin were dried. The static desiccator method was used to obtain the sorption isotherms. The curves represented 3rd type of Brunauer isotherms classification. The experimental data fitted well with the Peleg’s equation. It was shown that neither the drying technique nor the form of apple pulp influ-enced the sorption properties. Incorporation of maltodextrin into the foamed pulp prior to freeze-drying caused lowering of equilibrium moisture content of apple powder.
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keywords:
apple pulp, foam drying, moisture sorption isotherms
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original in:
Polish
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