Sorption and desorption isotherms of persimmons
1994
Zhang Jianian | Lei Minggang | Tan Jun (Huazhong Agricultural Univ., Wuhan (China). Dept. of Food Science)
Sorption and desorption isotherms of persimmons are an important basis directing the dry-making of dried persimmons and the storage system. This paper adopts the principle that, in sealed container, the relative humidity in above the saturated salt solution is different under different temperatures and it employs the dynamic method of making the air current to flow by means of a miniature flow fan to determine the sorption and desorption of persimmons when the temperature is 20 deg C and 30 deg C respectively. Based on the results of the researches, we conclude that the optimum moisture content of dried persimmons is 21%-27%
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