Sorption characteristics of subtropical fruit - Lucuma powder

Abstract

The current scientific research is focused on the Lucuma powder. We were determined the moisture equilibrium data (adsorption and desorption) at three different temperatures: 10 C, 25 C and 40 C and relative humidity from 0.11 to 0.90, using the static gravimetric method of saturated salt solution. The results showed that the sorption capacity decreased when the temperature increases in the conditions of constant water activity. We were used four different mathematical models - modified Chung-Pfost, modified Oswin, modified Halsey and modified Henderson for description of isotherms of Lucuma powder. According to obtained experimental data, we were recommended the modified Halsey model for description satisfactorily the sorption isotherms of powder.