Equilibrium water content and the state of water in dehydrated white cabbage

Paakkonen, K.; Plit, L.

Equilibrium water content and the state of water in dehydrated white cabbage

1991

Paakkonen, K. | Plit, L.

The water sorption isotherms for freeze-dried cabbage were determined at 15 degrees C and 23 degrees C, and the state of the water was studied using differential scanning calorimetry (DSC). The water sorption capacity of the freeze-dried cabbage depended on the temperature The effects of free sugars were clear in both adsorption and desorption. The thermal behavior of freeze-dried cabbage was highly moisture dependent. In the capillary condensation range (> 0.9 aw) solution of low molecular components of the freeze-dried cabbage affected its freezing behavior.

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