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标题：Kinetics of Moisture Uptake of Osmo-Foam-Mat Dried Mango Powders and Application of Sorption Isotherms to Shelf-Life Prediction
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作者：J.S. Alakali ; C.C. Ariahu ; E.I. Kucha 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2009
卷号：4
期号：3
页码：119-125
DOI：10.3923/ajft.2009.119.125
出版社：Academic Journals Inc., USA
摘要：The kinetics of moisture uptake by foam-mat dried powder from mango pulp was evaluated at four temperatures (10, 20, 30 and 40Â°C) and two relative humidities (55 and 80%), while moisture sorption data for shelf life prediction was determined at the same temperatures and eight water activities ranging from 0.032-0.925. Result show that the rate of moisture uptake was highly in the first 2 to 4 h at any given storage temperature and relative humidity. Moisture uptake generally decreased with increase in storage temperature but did not show a defined trend after the first few hours. The rate of moisture uptake was higher at 55 than at 80% storage relative humidities. Effective diffusivities of samples incorporated with foam stabilizes were higher due to high porosity. Moisture uptake obeyed the penetration theory indicating that the process was Fickan. Predicted shelf-life of the powders generally decreased with increased storage relative humidity and temperature. The predicted shelf-life of the powders was generally above 365 days. The shelf life of powders incorporated with foam stabilizers was generally shorter as they had lower equilibrium moisture content . Predicted shelf life of the powders was longer in packaging materials of low permeability to thickness ratio.