TY - JOUR
T1 - Moisture sorption isotherms and chemical composition of Omani dates
AU - Myhara, Robert M.
AU - Taylor, Mark S.
AU - Slominski, Bogdan A.
AU - Al-Bulushi, Ismail
PY - 1998
Y1 - 1998
N2 - The chemical composition and water sorption isotherms of two Omani date varieties, Fard and Khalas, were determined. Compositional analysis showed that Khalas contained more glucose (44.69±0.04%) than Fard (43.55±0.70%), but less non-starch polysaccharide (NSP). Khalas had 3.95±0.04% and Fard had 4.44±0.03%. Moisture sorption isotherms conducted at three temperatures displayed a crossing effect due to the dissolution of crystalline sugars at higher temperatures and moisture contents. Modeling with the GAB equation predicted monolayer moisture contents (Xm) of 13.9% for Fard and 14.4% for Khalas. Isosteric heat of sorption, for both varieties, varied from 9.4 to -1.6 kJ/mol as the moisture content changed from 5.0 to 40.0%. Differences in moisture sorption behavior of the two varieties were attributed to compositional differences. Compositional data alone, could not act as a universal moisture sorption model since other complicating factors, such as crystalline sugar dissolution, were involved.
AB - The chemical composition and water sorption isotherms of two Omani date varieties, Fard and Khalas, were determined. Compositional analysis showed that Khalas contained more glucose (44.69±0.04%) than Fard (43.55±0.70%), but less non-starch polysaccharide (NSP). Khalas had 3.95±0.04% and Fard had 4.44±0.03%. Moisture sorption isotherms conducted at three temperatures displayed a crossing effect due to the dissolution of crystalline sugars at higher temperatures and moisture contents. Modeling with the GAB equation predicted monolayer moisture contents (Xm) of 13.9% for Fard and 14.4% for Khalas. Isosteric heat of sorption, for both varieties, varied from 9.4 to -1.6 kJ/mol as the moisture content changed from 5.0 to 40.0%. Differences in moisture sorption behavior of the two varieties were attributed to compositional differences. Compositional data alone, could not act as a universal moisture sorption model since other complicating factors, such as crystalline sugar dissolution, were involved.
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U2 - 10.1016/S0260-8774(98)00060-0
DO - 10.1016/S0260-8774(98)00060-0
M3 - Article
AN - SCOPUS:0032154179
SN - 0260-8774
VL - 37
SP - 471
EP - 479
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -