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Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato
Author(s) -
SARAVACOS G. D.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01963.x
Subject(s) - thermal diffusivity , chemistry , sorption , water vapor , water activity , dried fruit , adsorption , freeze drying , diffusion , chromatography , water content , food science , organic chemistry , thermodynamics , physics , geotechnical engineering , engineering
SUMMARY —The method of drying apple and potato affects primarily the rate of sorption of water of the dehydrated product, and to a lesser degree the equilibrium isotherms. The freeze‐dried products adsorbed more water vapor than the puff‐dried and air‐dried materials. The apparent diffusivity of water vapor was considerably higher in the freeze‐dried samples than in the air‐dried materials. In puff‐dried samples, the diffusivity had an intermediate value. The diffusivity in freeze‐dried apple and potato decreased at higher relative humidities, and the effect was opposite in air‐dried samples.