Premium
Sorption Isotherms and Drying Rates of Jerusalem Artichoke ( Helianthus tuberosus L.)
Author(s) -
MAZZA G.
Publication year - 1984
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.1365-2621.1984.tb12428.x
Subject(s) - sorption , jerusalem artichoke , desorption , chemistry , aqueous solution , inulin , adsorption , water activity , sucrose , fructose , cellulose , water content , moisture , carboxymethyl cellulose , helianthus , chromatography , chemical engineering , food science , organic chemistry , horticulture , sodium , geotechnical engineering , engineering , sunflower , biology
Moisture sorption properties and drying behavior of Jerusalem artichoke roots were investigated. Sorption isotherms of dehydrated and freeze‐dried material, its water insoluble components, fructose, glucose and sucrose were determined at 10, 25 and/or 40°C. Adsorption‐desorption isotherms indicated a combination of sorption by soluble sugars, in the crystalline, amorphous and aqueous solution state, and sorption by polymeric material such as cellulose, inulin and protein. In drying experiments conducted at 50, 65, 80, and 95°C, and also at 65°C and four air velocities and four bed depths, it was found that temperature and drier load conditions are of critical importance to drying behavior, drying time and finished product color. Increasing the air velocity from 2.0 to 4.2 m/set, at a temperature of 65°C and a bed depth of 10.5 cm, did not change the rate for drying 1 cm cubes.