The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
ABSTRACT Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting is...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal do Ceará
2019-11-01
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| Series: | Revista Ciência Agronômica |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584&tlng=en |