Sorption isotherms of powdered cajá-manga pulp in different drying processes
ABSTRACT High-sugar dehydrated foods have strong hygroscopicity, which can be avoided by using drying aids. One way to assess the hygroscopic behavior is through sorption isotherms. The objective of this work was to evaluate the influence of maltodextrin concentration on sorption isotherms of powder...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal do Ceará
2024-03-01
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| Series: | Revista Ciência Agronômica |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902024000100437&tlng=en |