Open AccessSorption characteristics of subtropical fruit – Lucuma powder
Author(s) -
Albena Durakova,
Adelina Bogoeva,
Rumyana Krasteva,
T. Gogova,
А. Krasteva,
N. Georgievâ
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/595/1/012058
Subject(s) - sorption , gravimetric analysis , relative humidity , desorption , water activity , moisture , adsorption , equilibrium moisture content , chemistry , thermodynamics , humidity , water content , chromatography , geology , organic chemistry , physics , geotechnical engineering
The current scientific research is focused on the Lucuma powder. We were determined the moisture equilibrium data (adsorption and desorption) at three different temperatures: 10°C, 25°C and 40°C and relative humidity from 0.11 to 0.90, using the static gravimetric method of saturated salt solution. The results showed that the sorption capacity decreased when the temperature increases in the conditions of constant water activity. We were used four different mathematical models – modified Chung–Pfost, modified Oswin, modified Halsey and modified Henderson for description of isotherms of Lucuma powder. According to obtained experimental data, we were recommended the modified Halsey model for description satisfactorily the sorption isotherms of powder.