Moisture Sorption Characteristics of Freeze Dried Blueberries
LOONG TAK LIM
Author Lim's present affiliation: the Dept. of Food Science, Univ. of Guelph, Guelph, ON, Canada, NlG 2Wl. Author Tang, formerly with the School of Nutrition & Food Science, Acadia Univ., Wolfville, NS, Canada, is currently with the Dept. of Agricultural Engineering, South Dakota State Univ., Brookings, SD 57007. Author He is with Food Research Division, Sichuan Research Institute of Light Industry, Cheng Du, China, 610081. Address inquires to Dr. J. Tang.
Search for more papers by this authorJlUMlNG TANG
Author Lim's present affiliation: the Dept. of Food Science, Univ. of Guelph, Guelph, ON, Canada, NlG 2Wl. Author Tang, formerly with the School of Nutrition & Food Science, Acadia Univ., Wolfville, NS, Canada, is currently with the Dept. of Agricultural Engineering, South Dakota State Univ., Brookings, SD 57007. Author He is with Food Research Division, Sichuan Research Institute of Light Industry, Cheng Du, China, 610081. Address inquires to Dr. J. Tang.
Search for more papers by this authorJIANSHAN HE
Author Lim's present affiliation: the Dept. of Food Science, Univ. of Guelph, Guelph, ON, Canada, NlG 2Wl. Author Tang, formerly with the School of Nutrition & Food Science, Acadia Univ., Wolfville, NS, Canada, is currently with the Dept. of Agricultural Engineering, South Dakota State Univ., Brookings, SD 57007. Author He is with Food Research Division, Sichuan Research Institute of Light Industry, Cheng Du, China, 610081. Address inquires to Dr. J. Tang.
Search for more papers by this authorLOONG TAK LIM
Author Lim's present affiliation: the Dept. of Food Science, Univ. of Guelph, Guelph, ON, Canada, NlG 2Wl. Author Tang, formerly with the School of Nutrition & Food Science, Acadia Univ., Wolfville, NS, Canada, is currently with the Dept. of Agricultural Engineering, South Dakota State Univ., Brookings, SD 57007. Author He is with Food Research Division, Sichuan Research Institute of Light Industry, Cheng Du, China, 610081. Address inquires to Dr. J. Tang.
Search for more papers by this authorJlUMlNG TANG
Author Lim's present affiliation: the Dept. of Food Science, Univ. of Guelph, Guelph, ON, Canada, NlG 2Wl. Author Tang, formerly with the School of Nutrition & Food Science, Acadia Univ., Wolfville, NS, Canada, is currently with the Dept. of Agricultural Engineering, South Dakota State Univ., Brookings, SD 57007. Author He is with Food Research Division, Sichuan Research Institute of Light Industry, Cheng Du, China, 610081. Address inquires to Dr. J. Tang.
Search for more papers by this authorJIANSHAN HE
Author Lim's present affiliation: the Dept. of Food Science, Univ. of Guelph, Guelph, ON, Canada, NlG 2Wl. Author Tang, formerly with the School of Nutrition & Food Science, Acadia Univ., Wolfville, NS, Canada, is currently with the Dept. of Agricultural Engineering, South Dakota State Univ., Brookings, SD 57007. Author He is with Food Research Division, Sichuan Research Institute of Light Industry, Cheng Du, China, 610081. Address inquires to Dr. J. Tang.
Search for more papers by this authorWe acknowledge financial support from the Natural Sciences & Engineering Research Council of Canada through an operating grant, and from the Canadian International Development Agency through the WUSC program. We thank Cobi Foods Inc., Berwick, NS for donation of frozen blueberries.
ABSTRACT
Moisture sorption isotherms of freeze dried lowbush blueberries at 4, 16, 25, 35, and 45°C were determined using indirect gravimetric method. Moisture sorption kinetics at these temperatures and 75% RH were also investigated. The isotherms followed a type III shape with a temperature inversion effect at 0.9 water activity. They were best described by the GAB equation. Net isosteric heat of moisture sorption in freeze dried blueberries, determined using the Clausius Clapeyron equation, varied from 5.5 to 0.25 kJ/mol as moisture content changed from 8 to 36% (dry basis). Moisture adsorption kinetics in freeze dried blueberries were well described by the first order kinetics equation. The rate constant followed the Arrhenius relationship with an activation energy of 38.6 kJ/mol.
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