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RELATION OF MOISTURE TO WATER ACITIVITY IN PRUNES AND RAISINS
Author(s) -
BOLIN H. R.
Publication year - 1980
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.1365-2621.1980.tb06518.x
Subject(s) - moisture , sorption , environmental science , dried fruit , horticulture , chemistry , food science , materials science , biology , composite material , organic chemistry , adsorption
Moisture sorption isotherms were determined for raisins and prunes, with raisins producing hysteresis at the lower and higher ends of the curves. Maturity of the fresh fruit influenced the sorption isotherms but not storage time. Optimum water activities for minimizing a product's degradation rate during storage were determined for prunes and raisins to be about 0.1.