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Adsorption isotherm and heat of sorption of osmotically pretreated and air-dried pineapple slices.

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Abstract

Slabs (1 ×1.5 ×5 cm) of pineapple were immersed in sucrose solutions of 52°B, 60°B and 68°B (w/w) at 25 °C for 12 h. Osmosed pineapple slices were subsequently air-dried at 60 °C for 72 h. Adsorption isotherms of osmo-dried pineapple slices were determined at 20 °C and 40 °C, using the gravimetric-static method. Isotherms were modeled using Brunnauer, Emmet and Teller (BET) and Guggenheim Anderson de Boer (GAB) models. Heat of moisture adsorptions were calculated from adsorption data using the Clausius-Clapeyron equation. Adsorption isotherms of osmo-oven-dried pineapple followed the characteristic type III (J-shape) isotherms. Equilibrium moisture contents at constant water activity decreased with increasing temperature, but crossing of the isotherms occurred at a w~ 0.86. GAB and BET monolayer moisture decreased with increased temperature. The net isosteric heat increased with decreased moisture content, and decreased with increased sucrose pretreatment concentration of pineapple slices.

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Authors and Affiliations

  1. Department of Food Technology, University of Ibadan, Ibadan, Nigeria

    K. O. Falade, I. Olukini & G. O. Adegoke

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  1. K. O. Falade
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  2. I. Olukini
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  3. G. O. Adegoke
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Correspondence to K. O. Falade.

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Falade, K.O., Olukini, I. & Adegoke, G.O. Adsorption isotherm and heat of sorption of osmotically pretreated and air-dried pineapple slices.. Eur Food Res Technol 218, 540–543 (2004). https://doi.org/10.1007/s00217-004-0900-y

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  • DOI: https://doi.org/10.1007/s00217-004-0900-y

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