Moisture sorption characteristics of food powders containing freeze dried avocado, maltodextrin and inulin

Anna Stępień , Mariusz Witczak , Teresa Witczak


Moisture adsorption isotherms of the freeze-dried powders containing avocado, maltodextrin and inulin with different ratio, were determined using gravimetric static method of saturated salt solutions at 25 °C and the range of the water activity from 0.11 to 0.86. The data obtained were evaluated using sorption models: BET (Brunauer-Emmett-Teller), GAB (Guggenheim, Anderson and deBoer), Peleg, Lewicki, Oswin and Henderson. The goodness of the fit evaluated on the basis of criteria such as coefficient of the determination and root mean square values. Sorption isotherm of the pure avocado powder was III type while curves plotted for others powders showed sigmoid shape. It was found that the Peleg model was the most adequate for representation of the sorption data of all analyzed blends. In order to characterize the research material, chemical composition of the edible part of the avocado fruit was determined. Main component of the dry matter was fat.
Author Anna Stępień (FoFT / DoEaMiFI)
Anna Stępień,,
- Department of Engineering and Machinery in Food Industry
, Mariusz Witczak (FoFT / DoEaMiFI)
Mariusz Witczak,,
- Department of Engineering and Machinery in Food Industry
, Teresa Witczak (FoFT / DoEaMiFI)
Teresa Witczak,,
- Department of Engineering and Machinery in Food Industry
Journal seriesInternational Journal of Biological Macromolecules, ISSN 0141-8130, e-ISSN 1879-0003, (N/A 100 pkt)
Issue year2020
Publication size in sheets0.5
ASJC Classification2700 General Medicine; 1303 Biochemistry; 1312 Molecular Biology; 1315 Structural Biology
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.457; WoS Impact Factor: 2018 = 4.784 (2) - 2018=4.731 (5)
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