Skip to main content
PMC home page
Journal of Food Science and Technology logoLink to Journal of Food Science and Technology
. 2010 Jul 29;47(3):343–346. doi: 10.1007/s13197-010-0056-7

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

S K Jain 1,✉, R C Verma 1, G P Sharma 1, H K Jain 2
PMCID: PMC3551034  PMID: 23572650

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.

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

Full Text

The Full Text of this article is available as a PDF (724.7 KB).

References

  1. Official methods of analysis. 16th edn. Washington DC: Association of Official Analytical Chemists; 1995. [Google Scholar]
  2. Chirife J., Iglesias H.A. Equation for fitting water sorption isotherms of food. J Food Technol. 1978;13:159–174. doi: 10.1111/j.1365-2621.1978.tb00792.x. [DOI] [Google Scholar]
  3. Diamante L.M., Mundro P.A. Water de-sorption isotherms of two varieties of sweet potato. J Food Sci Technol. 1990;25:140–147. [Google Scholar]
  4. Goula A.M., Karapantsios T.D., Achilias D.S., Adamopoulos K.G. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. J Food Eng. 2008;67:73–83. doi: 10.1016/j.jfoodeng.2007.07.015. [DOI] [Google Scholar]
  5. Islam M.N., Flink J.M. Dehydration of potato. II Osmotic concentration and its effect on air drying behaviour. J Food Technol. 1982;17:387–403. doi: 10.1111/j.1365-2621.1982.tb00194.x. [DOI] [Google Scholar]
  6. Jayaraman K.S. Development of intermediate moisture tropical fruit and vegetable products: Technological problems and prospects. In: Seow C.C., editor. Food preservation by moisture control. Essex, UK: Elsevier Applied Science; 1988. p. 175. [Google Scholar]
  7. Kim M.H., Toledo R.T. Effect of osmotic dehydration and high temperature fluidized-bed drying on prosperities of dehydrated rabbit eye blueberries. J Food Sci. 1987;52:980–984. doi: 10.1111/j.1365-2621.1987.tb14256.x. [DOI] [Google Scholar]
  8. Lerici C.R., Piva M., Rosa M. Water activity and freezing point depression of aqueous solutions and liquid foods. J Food Sci. 1983;48:119–126. doi: 10.1111/j.1365-2621.1983.tb05056.x. [DOI] [Google Scholar]
  9. Mazza G. Dehydration of carrots: Effect of pre-drying treatments on moisture transport and product quality. J Food Technol. 1983;18:113–123. doi: 10.1111/j.1365-2621.1983.tb00249.x. [DOI] [Google Scholar]
  10. Palipane K.B., Driscoll R.H. Moisture sorption characteristics of in-shelf macadamic nuts. J Food Eng. 1992;18:63–76. doi: 10.1016/0260-8774(93)90075-U. [DOI] [Google Scholar]
  11. Pokharkar S.M., Prasad S. Water de-sorption isotherm of osmotically concentrated pineapple. J Food Sci Technol. 1998;35:518–520. [Google Scholar]
  12. Rizvi S.S.H. Thermodynamic properties of foods in dehydration. In: Rao M.A., Rizvi S.S.H., editors. Engineering properties of foods. New York: Marcel Dekker; 1986. pp. 133–214. [Google Scholar]
  13. Saravacos G.D. Mass transfer properties of food. In: Rao M.A., Rizvi S.S.H., editors. Engineering properties of foods. New York: Marcel Dekker; 1986. pp. 89–132. [Google Scholar]
  14. Saravacos G.D., Tsiourvas D.A., Tssami E. Effect of temperature on the water adsorption isotherms of sultana raisins. J Food Sci. 1986;51:831–833. doi: 10.1111/j.1365-2621.1986.tb11135.x. [DOI] [Google Scholar]
  15. Sereno A.M., Moreira R., Martinez E. Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt. J Food Eng. 2001;47:43–49. doi: 10.1016/S0260-8774(00)00098-4. [DOI] [Google Scholar]
  16. Singh B., Mehta S. Effect of osmotic pretreatment on equilibrium moisture content of dehydrated carrot cubes. Int J Food Sci Technol. 2008;43:532–537. doi: 10.1111/j.1365-2621.2006.01490.x. [DOI] [Google Scholar]
  17. Wesely B.J., Swamy R., Babu B.H., Reddy T.Y. Equilibrium moisture content of ground nut (TMV-2) at different storage conditions. Int J Agric Res. 2008;42:154–157. [Google Scholar]

Articles from Journal of food science and technology are provided here courtesy of Springer

RESOURCES