Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 oC in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as th...

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Bibliographic Details
Main Authors: Silvio José Ferreira de Souza, Aline Inácio Alves, Érica Nascif Rufino Vieira, José Antônio Gomez Vieira, Afonso Mota Ramos, Javier Telis-Romero
Format: Article
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015-03-01
Series:Food Science and Technology
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