Mexican Plum (Spondias purpurea L.) Moisture Sorption Properties

  • J. A. Guerrero-BeltránEmail author
  • F. Ruiz-Hernández
  • J. Welti-Chanes
Part of the Food Engineering Series book series (FSES)


Fresh fruits, no matter where they come from, are perishable products due to their high moisture content. Some fruits are protected with an external thick peel or film that allows them to remain fresh for a long time if they are appropriately handled. However, other fruits, even though they have a thick peel, have very short growing periods. This is the case of prickly pear, mamey, litchi, pitaya or pitahaya, black and yellow sapote, and Mexican plum, just to mention a few. Pitaya or pitahaya and Mexican plum possess a delicate peel that may allow the fruit to remain fresh for a very short time, after which the peel can become dry or be broken due to dryness or overripening. All of these fruits grow in Mexico because of the microclimates that exist throughout the country. Therefore, to take advantage of these fruits that last for a short time or because of overproduction, it is necessary to apply or use conventional and/or new processing technologies to deliver new or processed fruit products to domestic and overseas consumers.


BET GAB Mexican plum Modeling Oswin Sorption properties Spondias purpurea 



Average standard error


Water activity


Experimental water activities


Predicted water activities




Constant of Guggenheim


Guggenheim-Anderson-De Boer


Factor for the multilayer prosperities


Monolayer moisture contents


Oswin equation


Total soluble solids


Moisture content


Monolayer moisture content


Constant of Guggenheim-Anderson-De Boer equation in polynomial form


Constant of Guggenheim-Anderson-De Boer equation in polynomial form


Constant of Guggenheim-Anderson-De Boer equation in polynomial form


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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • J. A. Guerrero-Beltrán
    • 1
    Email author
  • F. Ruiz-Hernández
    • 1
  • J. Welti-Chanes
    • 2
  1. 1.Departamento de Ingeniería Química, Alimentos y AmbientalUniversidad de las Américas PueblaCholulaMexico
  2. 2.Escuela de Ingeniería y Ciencias, Tecnológico de MonterreyMonterreyMéxico

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