Open AccessSorption isotherm study on vacuum and freeze-dried jamun pulp
Author(s) -
R.S. Jebitta,
J.S.I. Allwin,
Kavirajaa Pandian
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).601
Subject(s) - sorption , pulp (tooth) , dried fruit , freeze drying , chemistry , water activity , materials science , water content , chromatography , food science , adsorption , organic chemistry , geology , medicine , geotechnical engineering , pathology
Fruits play the most important role in nutrition. In India many underutilized medicinalfruits are available, and the most important fruit is jamun which is otherwise called blackplum. Drying of underutilized jamun fruits helps in minimizing their post-harvest losswhich occurs during harvesting season. The freeze-dried powder results with polar sitesin molecular structure material which is occupied with water in wet conditions. Duringdrying the molecules which were holding the water particles are attracted closely to eachother. The study on sorption isotherms was carried out on the dried powder. These resultsgave a suitable model to fit sorption behaviour. The empirical equations frequently usedto model drying kinetics are Newton, Henderson–Pabis, Page, Modified Page, Wang–Singh, Logarithmic, Two-Terms, Modified Henderson–Pabis and many mathematicalmodels to describe the water sorption behaviour of foods. The GAB equation was fittedas the best fit for vacuum-dried jamun pulp powder stored at 27°C and 37°C.