Sorption isotherms of powdered cajá-manga pulp in different drying processes

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...

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Bibliographic Details
Main Authors: Jovan Marques Lara Junior, Ana Paula Rodrigues Ferreira, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa
Format: Article
Language:English
Published: Universidade Federal do Ceará 2024-03-01
Series:Revista Ciência Agronômica
Subjects:
Equilibrium curves
Dehydration
Isotherm models
Cajarana
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902024000100437&tlng=en

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