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Adsorption isotherms of osmo-oven dried african star apple (Chrysophyllum albidum) and african mango (Irvingia gabonensis) slices

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Abstract

Halves of deseeded and deskinned pulps of African star apple (Chrysophyllum albidum) at three different stages of ripeness were immersed in sucrose solutions of 44°B, 52°B and 60°B in water baths at 27 °C and 40 °C for 8 h. About 10 mm slices of African mango (Irvingia gabonensis) at two different stages of ripeness were immersed in osmotic (sucrose) solutions of 52°B, 60°B and 68°B in water baths at 27 °C and 40 °C for 10 h. The adsorption isotherms of the osmo-oven dried fruit pieces were conducted at water activities between 0.1 and 0.9, at 20 °C and 40 °C. Higher equilibrium temperature and solids gained in the osmo-air dried pieces caused a depression of the adsorption isotherms, especially at low and intermediate aw range. Crossing of the 20 °C and 40 °C isotherms for both African star apple and African mango occurred at aw ~0.8. Sorption data was fitted into eight isotherm models. Guggenheim–Anderson de Boer (GAB) model was best fitted (r2=0.912 for African mango, and r2=0.998) for modelling and calculation of the monolayer moisture (Mm) content. Mm content increased with increasing degree of ripeness and total solids of osmo-oven dated products. Mm decreased with increased temperature. Mm of African mango and African star apple was in the range of 2.91–6.55 and 7.66−16.04% d.b., respectively.

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  1. Department of Food Technology, University of Ibadan, Ibadan, Nigeria

    K. O. Falade & O. C. Aworh

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  1. K. O. Falade
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  2. O. C. Aworh
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Correspondence to K. O. Falade.

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Falade, K.O., Aworh, O.C. Adsorption isotherms of osmo-oven dried african star apple (Chrysophyllum albidum) and african mango (Irvingia gabonensis) slices. Eur Food Res Technol 218, 278–283 (2004). https://doi.org/10.1007/s00217-003-0843-8

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  • DOI: https://doi.org/10.1007/s00217-003-0843-8

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