Water sorption isotherms of fresh and partially osmotic dehydrated pumpkin parenchyma and seeds at several temperatures
2005
Mayor, Luis | Moreira, Ramón | Chenlo, Francisco | Sereno, Alberto M.
Experiments were conducted to determine the equilibrium moisture content of pumpkin (cv Cucurbita Pepo L.) at different temperatures (278.1 K, 298.1 K and 318.1 K) and relative humidities (8–91%). Fresh and partially osmotically dehydrated (using sucrose solutions) samples of pumpkin parenchyma were employed. The desorption isotherm of pumpkin seeds at 298.1 K was determined as well and was found to be similar to other sorption isotherms of other seeds with similar fat and protein compositions. No significant dependence of the equilibrium experimental data on the temperature or osmotic pre-treatment was found. Several common mathematical models were used to fit the experimental data. For the parenchyma tissue, statistical analysis proved that those of Halsey, Oswin, Chirife and GAB were the best, while for the seeds, the Henderson, GAB and Peleg models are preferable.
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