Net isosteric heat of sorption in dried fruits

摘要: Abstract In this work, the net isosteric heats of sorption (q st,n ) five dried fruits (sultana raisins, currants, figs, prunes and apricots) were determined for adsorption desorption, using relevant thermodynamic relation, (i.e. Clausius-Clapeyron equation) in temperature range 15–60°C, based on experimental data. From results, several mechanisms are proposed water with high sugar content. The value q initial stages adsorption, its steep decrease moisture content 4–8% dry basis, suggest a monomolecular physical highly active polar sites. 10–25%, occurs multilayers less sites, there is slight dissolution sugars water. 25–40% an increased weaker Finally, at contents above 40%, complete extrusion plasticization biopolymers takes place.