Sorption properties of osmo-foam-mat dried mango powders.
Alakali J. S., Kucha E. I., Ariahu C. C.
Author Affiliation: Department of Food Science and Technology, University of Agriculture Makurdi, Makurdi, Nigeria.
Journal of Agriculture, Biotechnology and Ecology 2 : 331-348
Abstract : Water adsorption characteristics of osmo-foam-mat dried mango powders was investigated at a temperature range of 10 to 40°C and water activity range of 0.032 to 0.975. The resulting isotherm exhibited type 111 (J-shape) patterns. The equilibrium moisture content varied inversely with temperature and the equilibrium moisture of osmosed samples was generally higher than that of non-osmosed samples. The use of foam stabilizer significantly reduced the EMC of the mango powders. Our experimental dada were best fitted with the GAB model with % RMS less than 10. The monolayer moisture of samples incorporated with foam stabilizer was generally lower than other samples and the isosteric heat of sorption decreased with moisture content. The isosteric heat of foam-mat dried samples with foam stabilizes was lower than that without foam stabilizer. On the other hand, the entropy of samples incorporated with foam stabilizer was generally higher than samples without foam stabilizer. Data generated will be useful for shelf life prediction of osmo-foam-mat dried mango powders.