Mexican Plum (Spondias purpurea L.) Moisture Sorption Properties

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

Abstract

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.

Keywords

BET GAB Mexican plum Modeling Oswin Sorption properties Spondias purpurea 

Abbreviations

ASE

Average standard error

aw

Water activity

awexp

Experimental water activities

awpred

Predicted water activities

BET

Brunauer-Emmett-Teller

C

Constant of Guggenheim

GAB

Guggenheim-Anderson-De Boer

K

Factor for the multilayer prosperities

MMC

Monolayer moisture contents

Oswin

Oswin equation

TSS

Total soluble solids

W

Moisture content

Wm

Monolayer moisture content

α

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

β

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

γ

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
  • 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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