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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

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Moisture Sorption Isotherms and Thermodynamic Properties of Carrot

Valeria S. Eim1 / Carmen Rosselló2 / Antoni Femenia3 / Susana Simal4

1Universitat de les Illes Balears

2Universitat de les Illes Balears

3Universitat de les Illes Balears

4Universitat de les Illes Balears

Citation Information: International Journal of Food Engineering. Volume 7, Issue 3, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1804, June 2011

Publication History

Published Online:

The water sorption isotherms of carrot were determined at five different temperatures (at 10, 20, 30, 40 and 50ºC) within wide ranges of moisture content (1.3-78.4 kg water /100 kg dry matter) and water activities (0.165-0.907) by using a standardized conductivity thermohygrometer. The sorption isotherms exhibited the type III behaviour, thus, an increase in temperature promoted a decrease in water activity. The GAB, Halsey, Henderson, Iglesias & Chirife and Oswin models were tested to fit the experimental data by using nonlinear regression analysis. The GAB and Henderson models satisfactorily described the sorption isotherms (mean relative error < 5.6%). The net isosteric heat of sorption (Qstn) and the differential entropy (Sd), estimated as functions of the moisture content, decreased as the carrot moisture content increased.

Keywords: sorption isotherm; carrot; water activity; isosteric heat; entropy

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