Pheeraya Chottanom
Department of Food Technology, Faculty of Technology, Graduate School,
Khon-Kaen University, Khon-Kaen 40001, Thailand
Singhanant Phoungchandang
Department of Food Technology, Faculty of Technology, Graduate School,
Khon-Kaen University, Khon-Kaen 40001, Thailand
ABSTRACT
Desorption isotherms of fresh and osmotically treated mangoes have been measured at 25, 35 and 45 ° C by the static method using a Novasina manometer. A non-linear regression program was used to fit three moisture sorption isotherm models, Modified-Halsey; Modified-Henderson and Modified-Oswin to the experimental data. The Modified-Henderson and the Modified-Oswin models gave the best fit for moisture desorption isotherms for fresh and osmotically treated mangoes, respectively. The osmotic pretreatment affected the graphical form of the desorption isotherms because of biopolymer binding at low aw values and dissolution of sucrose at high aw values.
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How to cite this article
Pheeraya Chottanom and Singhanant Phoungchandang, 2005. Moisture Desorption Isotherms for Fresh and Osmotically Treated Mangoes. Pakistan Journal of Biological Sciences, 8: 239-243.
DOI: 10.3923/pjbs.2005.239.243
URL: https://scialert.net/abstract/?doi=pjbs.2005.239.243
DOI: 10.3923/pjbs.2005.239.243
URL: https://scialert.net/abstract/?doi=pjbs.2005.239.243
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