Sorption isotherms of Granny Smith apples hot-air dried and texturized by Controlled Sudden Decompression to the vacuum
Iguedjtal, T.; Louka, N.; Allaf, K.
International Journal of Food Engineering 3(5): 7-Art 7
ISSN/ISBN: 2194-5764 DOI: 10.2202/1556-3758.1151
Moisture sorption isotherms of Granny Smith apples hot-air dried and texturized by Controlled Sudden Decompression (Detente Instantannee Controlee DICReg.) were determined and compared using a gravimetric method. The DIC has been developed to confer a porous structure to partially dehydrated foods by expanding them and facilitating the drying process at lower water content. The samples were stored in a chamber; the relative humidity is controlled by an atomizing humidifier at 20, 30 and 40 degrees C, and relative humidities ranging from 10% to 90%. The sorption capacity decreased with increasing temperature at a given water activity. The hysteresis effect was not significant for both of the dried and texturized apples.