Water sorption isotherms of date pastes as influenced by date cultivar and storage temperature

摘要: Abstract The water sorption isotherms of pastes three date cultivars – Ruziz, Khudari, and Khlass were determined using the static method saturated salt solutions at storage temperatures: 5°C, 25°C 40°C. effect temperature on behavior was more pronounced than cultivar. Equilibrium moisture content decreased with increasing activities below 0.45–0.55. However, above 0.45–0.55, equilibrium increased increase in temperature, mainly due to additional dissolution sugars higher temperatures. experimental data fitted well GAB, Iglesias Chirife, Halsey equations, suitable for high sugar foods.