Effect of Storage Relative Humidity on Physical Stability of Dried Fig

The objective of this study was to assess the effect of storage condition (relative humidity) on the structural stability of dried fig. Moisture sorption isotherms of dried fig were obtained at 5, 25 and 40C. Dried fig, like most high‐sugar content materials, showed a type I isotherm and the sorptio...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of food processing and preservation 2014-02, Vol.38 (1), p.477-483
Hauptverfasser:	Badii, Fojan, Farahnaky, Asgar, Behmadi, Homa
Format:	Artikel
Sprache:	eng
Schlagworte:	Crystallization Differential scanning calorimetry enthalpy figs Fruits glass transition temperature Isotherms molecular weight Relative humidity Sorption sorption isotherms Stability Sugars water content
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!