naa a22 4500 510724973 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0832-7 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0832-7 Moisture Adsorption Characteristics of Solar-Dehydrated Mango and Jackfruit [Elektronische Daten] [B. Prasantha, P. Amunogoda] The moisture adsorption isotherms of solar dehydrated mango and jackfruit were determined at temperatures ranging from 30°C to 50°C. The equilibrium moisture content (EMC) of mango and jackfruit increased sharply as the temperature increased at water activity (a w) above 0.6 and 0.8, respectively. However, there were no clear isothermal intersection points observed at higher a w and temperatures. The EMC of solar dehydrated jackfruit showed the isothermal characteristics between types II and III. In contrast, dehydrated mango followed the characteristic type III adsorption isotherms due to high total soluble solids content of 67.8 °Brix and total sugars of 14.21g/100g fresh mango. Estimated parameters and fitting ability of three isotherm models were also evaluated. The Guggenheim-Anderson-Boer (GAB) model gave the best fit to the experimental EMC data. The GAB monolayer moisture contents (m o) of mango and jackfruit ranged from 11.1-10.0% and 4.7-3.4%, respectively. Specific surface area of active binding sites (S) was calculated based on the m o values. The S value of dehydrated mango was 2.5 to 2.8 times larger than jackfruit. The maximum net isosteric heat (q s) of sorption of solar dehydrated mango and jackfruit were determined as 19.5 and 33kJmol−1, respectively, and q s decreased significantly at high moisture. Springer Science+Business Media, LLC, 2012 Solar dehydrated nationallicence Jackfruit nationallicence Mango nationallicence Monolayer moisture nationallicence GAB nationallicence Isosteric heat nationallicence a , b , c : Henderson and Chung-Pfost model parameters nationallicence a w : Water activity nationallicence C K : GAB model parameters nationallicence c o k o : Entropic accommodation factors nationallicence d.b. : Dry basis (%) nationallicence df : Degrees of freedom nationallicence e : Temperature dependence constant of monolayer (K) nationallicence EMC : Equilibrium moisture content (g/100g dry matter) nationallicence ERH : Equilibrium relative humidity (%) nationallicence g : Monolayer and multiplayer water enthalpy difference (K) nationallicence GAB : Guggenheim-Anderson-Boer equations nationallicence h i : Molar sorption enthalpy of free water (Jmol−1) nationallicence h m : Monolayer sorption enthalpy (Jmol−1) nationallicence h n : Multilayer molar sorption enthalpy (Jmol−1) nationallicence i : Multilayer and free water enthalpy difference (K) nationallicence m : Moisture content (g/100g dry matter) nationallicence M : Moisture content (% d.b.) nationallicence m a : Temperature dependence of monolayer (K) nationallicence MCPE : Modified Chung-Pfost equation nationallicence MHEE : Modified Henderson equation nationallicence m i : Observed moisture content (g/100g dry matter) nationallicence m o : Monolayer moisture content (g/100g dry matter) nationallicence m p : Predicted moisture content (g/100g dry matter) nationallicence P : Mean relative percentage deviation modulus (%) nationallicence p : Probability value nationallicence q s : Isosteric heat of sorption (J mol−1) nationallicence R : Universal gas constant (8.314J mol−1K−1) nationallicence r.h. : Relative humidity (%) nationallicence R 2 : Regression coefficient nationallicence rpm : Round per minute nationallicence RSS : Residual sum of squares nationallicence S : Specific surface area (m2g−1) nationallicence SD : Standard deviation nationallicence SEE : Standard error of estimate nationallicence T : Absolute temperature (K) nationallicence TA : Titratable acidity (%) nationallicence TSS : Total soluble solids content (°Brix) nationallicence w.b. : Wet basis (%) nationallicence Prasantha B. Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka aut Amunogoda P. Industrial Technology Institute, 07, Colombo, Sri Lanka aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1720-1728 1935-5130 6:7<1720 2013 6 11947 https://doi.org/10.1007/s11947-012-0832-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0832-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Prasantha B. Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka aut NATIONALLICENCE 700 1- Amunogoda P. Industrial Technology Institute, 07, Colombo, Sri Lanka aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1720-1728 1935-5130 6:7<1720 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer