The sorption isotherms of blueberry variety O'Neil were determined at 20, 40 and 60 °C, for a range of water activity of 0.10-0.95. The isotherms showed that the equilibrium moisture content increased when temperature decreased at constant water activity. The BET, GAB, Halsey, Henderson, Caurie, Smith, Oswin and Iglesias-Chirife equations were tested for modelling the sorption isotherms. The results showed that GAB, BET and Halsey models gave the best fit quality for the experimental desorption data, and BET, Oswin and Henderson for adsorption data as suggested by the statistical tests employed. The net sorption heat was calculated using the Clausius-Clapeyron equation giving 38.62 kJ mol-1 (desorption) and 30.88 kJ mol-1 (adsorption) at a moisture content of 0.01 g water (g d.m.-1). Tsami equation was applied to estimate the net isosteric heat of sorption as function of equilibrium moisture content with satisfactory results.
|Number of pages||9|
|Journal||International Journal of Food Science and Technology|
|State||Published - Oct 2009|
- Food processing aspects
- Mathematical model