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Moisture sorption isotherms of potato slices
Author(s) -
MAZZA G.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00158.x
Subject(s) - sorption , chemistry , moisture , adsorption , water activity , water content , water vapor , lactose , hysteresis , chromatography , thermodynamics , food science , organic chemistry , physics , geotechnical engineering , quantum mechanics , engineering
Summary Water vapour sorption isotherms of Norchip, Russet Burbank and Norland potatoes were determined by the salt solution technique at 10, 25 and 40°C. The adsorption isotherms of potatoes were of sigmoid shape and were affected by drying method, temperature and sugars addition. The freeze dried products adsorbed more water vapour than the vacuum dried materials. Addition of glucose, sucrose or lactose to the potatoes caused the equilibrium moisture content to decrease in the low and intermediate water activity ranges. The sorption was temperature independent in the a w range 0.11–0.35 and showed a hysteresis loop at intermediate moisture levels.