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Effect of invert sugar on the drying kinetics and water mobility of osmosed‐air dried cantaloupe
Author(s) -
Korsrilabut Jiraporn,
Borompichaichartkul Chaleeda,
Duangmal Kiattisak
Publication year - 2010
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.1365-2621.2010.02301.x
Subject(s) - sugar , sucrose , chemistry , brix , kinetics , food science , water activity , water content , physics , quantum mechanics , geotechnical engineering , engineering
Summary Effect of partially replacing sucrose with invert sugar on drying kinetics of osmosed cantaloupe was evaluated using four levels of invert sugar (0, 5, 10 and 15% (v/v)) to partially replace sucrose syrup at 50 °Brix. The osmosed samples were then dried at 60 °C. The osmosed cantaloupe without invert sugar exhibited the fastest drying rate. The drying rate decreased with increasing amounts of invert sugar. An increase in the degree of water binding to invert sugar is the most likely explanation for this effect and is supported by the observed decrease in the NMR relaxation time. The use of invert sugar could reduce water activity of final product but not significantly improve overall appearance. Six different mathematical models were tested for their goodness of fit with experimental data. Modified Henderson and Pabis model was found to give the best fit and was able to predict the drying time accurately.