Food Analytical Methods

, Volume 12, Issue 11, pp 2491–2499 | Cite as

A Novel and Accurate Method for Moisture Adsorption Isotherm Determination of Sultana Raisins

  • Jun Li
  • Lei Dong
  • Man Xiao
  • Dongling Qiao
  • Kao Wu
  • Fatang JiangEmail author
  • Saffa B. Riffa
  • Yuehong Su


A novel method (dynamic water transfer–based water activity analyzer (DWT) method) based on Fick’s law of diffusion for the accurate measurement of moisture sorption isotherm (MSI) has been developed and was compared with saturated salt solutions (SSS) method and dynamic vapor sorption (DVS) method. MSIs at 25 °C of sultana raisins obtained by the three methods were analyzed and compared, and four adsorption models (BET, Halsey, GAB, and Peleg) were used to fit the results. The MSI curves obtained by the three methods all showed the similar type III isotherm characteristic, but equilibrium moisture content at the same relative humidity (RH) showed some differences, and the repeatability and accuracy were different. Generally, results obtained by the SSS method may have relatively low accuracy due to the relatively high measurement error; results obtained by the DVS method may lack representativeness due to the small sample size; results obtained by the DWT method may have high representativeness and accuracy at the same time. The fitting results of adsorption models indicated that MSI results obtained by the DWT method had the highest fitting degree with the Peleg model. This study may contribute to deepened understandings on MSI measurement of semi-dried foods.


Moisture sorption isotherm Dynamic vapor sorption Saturated salt solution Dynamic water transfer–based water activity analyzer Sultana raisins 


Funding Information

This work was financially supported by the National Natural Science Foundation of China (grant no. 31671827 and 31801582) and the European Commission for the H2020 Marie Skłodowska-Curie Actions Individual Fellowships-2017 Project (Grant ID: 794680).

Compliance with Ethical Standards

Conflict of Interest

Jun Li declares that she has no conflict of interest. Lei Dong declares that he has no conflict of interest. Man Xiao declares that he has no conflict of interest. Dongling Qiao declares that she has no conflict of interest. Kao Wu declares that he has no conflict of interest. Fatang Jiang declares that he has no conflict of interest. Saffa B. Riffa declares that he has no conflict of interest. Yuehong Su declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

Not applicable.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Jun Li
    • 1
  • Lei Dong
    • 1
  • Man Xiao
    • 1
  • Dongling Qiao
    • 1
  • Kao Wu
    • 1
  • Fatang Jiang
    • 1
    • 2
    Email author
  • Saffa B. Riffa
    • 2
  • Yuehong Su
    • 2
  1. 1.Glyn O. Philips Hydrocolloid Research Centre at HUT, School of Bioengineering and Food ScienceHubei University of TechnologyWuhanChina
  2. 2.Faculty of EngineeringUniversity of NottinghamNottinghamUK

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