New approach to the calculation of pistachio powder hysteresis
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| Authors: | H. Tavakolipour1, M. Mokhtarian2 1Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran 2Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran |
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| Abstract : | Moisture sorption isotherms for pistachio powder were determined by gravimetric method at temperatures of 15, 25, 35 and 40ºC. A selected mathematical models were tested to determine the best suitable model to predict isotherm curve. The results show that Caurie model had the most satisfactory goodness of fit. Also, another purpose of this research was to introduce a new methodology to determine the amount of hysteresis at different temperatures by using best predictive model of isotherm curve based on definite integration method. The results demonstrated that maximum hysteresis is related to the multi-layer water (in the range of water activity 0.2-0.6) which corresponds to the capillary condensation region and this phenomenon decreases with increasing temperature. |
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| Keywords : | hysteresis, pistachio powder, sorption isotherm, storage | ||||||||||
| Language : | English | ||||||||||