Literature DB >> 23572650

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

S K Jain1, R C Verma, G P Sharma, H K Jain.   

Abstract

The water desorption properties of osmotically dehydrated papaya cubes at various temperatures were studied by fitting experimental isotherms in Henderson, Oswin, Chen and Clayton and Kuhn equations having 2 parameters and Henderson and Oswin equations were modified to describe the temperature dependence of isotherm data. Oswin equation was useful to predict the equilibrium moisture content values for use in determining the effective moisture diffusion coefficient during subsequent air drying process.

Entities:  

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

Year:  2010        PMID： 23572650      PMCID： PMC3551034          DOI： 10.1007/s13197-010-0056-7

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  8 in total

1.  Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese.

Authors:  Sergio I Martinez-Monteagudo; Fabiola Salais-Fierro
Journal:  J Food Sci Technol       Date:  2012-06-26       Impact factor: 2.701

2.  Hygroscopic behavior and degree of caking of grugru palm (Acrocomia aculeata) powder.

Authors:  Dalany Menezes Oliveira; Edmar Clemente; José Maria Correia da Costa
Journal:  J Food Sci Technol       Date:  2012-09-01       Impact factor: 2.701

3.  Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves.

Authors:  Niharika Shanker; Mediboyina Maneesh Kumar; Praneeth Juvvi; Sukumar Debnath
Journal:  J Food Sci Technol       Date:  2019-03-04       Impact factor: 2.701

4.  Moisture adsorption isotherms and glass transition temperature of pectin.

Authors:  Santanu Basu; U S Shivhare; S Muley
Journal:  J Food Sci Technol       Date:  2011-03-31       Impact factor: 2.701

5.  Hygroscopic properties and glass transition of dehydrated mango, apple and banana.

Authors:  Claudia Caballero-Cerón; Vinicio Serment-Moreno; Gonzalo Velazquez; J Antonio Torres; Jorge Welti-Chanes
Journal:  J Food Sci Technol       Date:  2017-12-04       Impact factor: 2.701

6.  Sorption isotherms and isosteric heats of sorption of Malaysian paddy.

Authors:  Wael Mousa; Farinazleen Mohamad Ghazali; S Jinap; Hasanah Mohd Ghazali; Son Radu
Journal:  J Food Sci Technol       Date:  2012-09-01       Impact factor: 2.701

7.  Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta).

Authors:  Blaise Kamenan Koua; Paul Magloire Ekoun Koffi; Prosper Gbaha; Siaka Toure
Journal:  J Food Sci Technol       Date:  2012-04-03       Impact factor: 2.701

8.  Study on the Moisture Absorption and Thermal Properties of Hygroscopic Exothermic Fibers and Related Interactions with Water Molecules.

Authors:  Yi Cui; Shuyi Gao; Ruiyun Zhang; Longdi Cheng; Jianyong Yu
Journal:  Polymers (Basel)       Date:  2020-01-04       Impact factor: 4.329
  8 in total

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