Journal
FOOD CHEMISTRY
Volume 132, Issue 4, Pages 1728-1735Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.06.059
Keywords
Sorption isotherms; Chemical composition; Maltaise variety; Orange peel and leaves; Peleg model; Net isosteric heat of sorption
Ask authors/readers for more resources
The aims of this work were to determine chemical composition and sorption isotherms of Tunisian orange peel and leaves of the Maltaise variety. These by-products were found to be rich in fibre, soluble sugars, protein, minerals and phenols. The equilibrium moisture contents of Maltaise peel and leaves were measured using the static gravimetric method at three temperatures (40, 50 and 60 degrees C) and in wide range of water activity (0.109-0.891). Desorption and adsorption data of peel and leaves were best fitted by the Peleg model at 40, 50 and 60 degrees C. The net isosteric heats of desorption and adsorption were determined from sorption isotherms. For both peel and leaves, the net isosteric heat of desorption was higher than the net isosteric heat of adsorption and both decreased continuously with increasing of the equilibrium moisture content. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available