Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 8, Issue 4 - Serial Number 22, January 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i4.20161

Authors

Mohsen Esmaiili; Ali Hassanzadeh

Urmia University

Abstract

The sorption isotherm and state diagram of sundried, golden and sultana raisins were constructed for investigation and comparison of the product stability. The isotherms were measured at 15, 25 and 35 °C using an isopiestic method and the data were modeled with GAB model. Glass transition temperatures of the products were measured by differential scanning calorimetery (DSC) and fitted to Gordon Taylor model. Moisture sorption results indicated that the amount of moisture adsorption and the GAB monolayer moisture contents were the highest in sultana and the lowest in sundried raisins, at all of investigated temperature levels. Critical water activity (CWA) and critical water content (CWC) were estimated from the state diagram and the relationship between water activity, the glass transition and the equilibrium moisture content. According to the state diagram specification, CWC (dry basis) and CWA of raisins were estimated lower than 0.03 and 0.05, respectively.

Keywords

Raisin; Stability; Sorption isotherm; Glass transition temperature; State diagram

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