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Publication Date:
September 2010
ISSN:
1556-3758
DOI:
10.2202/1556-3758.1601

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International Journal of Food Engineering

International Journal of Food Engineering

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Physico-Chemical Characterisation of Opuntia dillenii Fruit

Amira Touil / Saber Chemkhi / Fethi Zagrouba

1Institut Supérieur des Etudes Technologiques de Zaghouan

1Laboratoire d’Energétiques et des Procédés Thermiques, Centre Recherches et Technologies de l’Energie, Borj Cedria, Tunisia

1Institut Supérieur des Sciences et Technologies de l’Environnement, Borj Cedria, Tunisia

Citation Information: International Journal of Food Engineering. Volume 6, Issue 5, Pages –, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1601, September 2010

Publication History:
Published Online:
2010-09-24

The chemical composition (moisture, Brix, protein, acidity, saccharose, fructose, glucose and minerals), the physical properties (Linear dimensions, mass, density, shrinkage and porosity) and equilibrium properties (sorption isotherms, enthalpy and entropy) of Opuntia dillenii fruit were determined. This fruit is characterized by an important value of water content, minerals and acidity. It has also a considerable porosity. Concerning the sorption isotherms, G.A.B. model is the best to examine the phenomenon of fixation and liberation of water molecules.

Keywords: Opuntia dillenii fruit; chemical composition; density; porosity; shrinkage; sorption isotherms

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