Drying rates and desorption isotherms of lemon juice

La Choviya Hawa; Suriah Binti Ali; Sachie Fujii; Noriko Yoshimoto; Shuichi Yamamoto

doi:10.11301/jsfe.15.105

Drying rates and desorption isotherms of lemon juice

La Choviya Hawa
, Suriah Binti Ali
, Sachie Fujii
, Noriko Yoshimoto
, Shuichi Yamamoto

Faculty of Agricultural Technology

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

Isothermal drying rates and desorption isotherms of lemon juice were measured and compared with the data for a simulated lemon juice, sucrose, maltodextin and citric acid. The drying rates of lemon juice were much lower than the values for the simulated lemon juice and maltodextrin. Equilibrium water contents of lemon juice were much higher than those for other sugars, and similar to the values for the simulated lemon juice and citric acid.

Original language	English
Pages (from-to)	105-108
Number of pages	4
Journal	Japan Journal of Food Engineering
Volume	15
Issue number	2
DOIs	https://doi.org/10.11301/jsfe.15.105
Publication status	Published - 2014

Keywords

Desorption isotherm
Diffusion coefficient
Drying rate
Equilibrium water content
Water activity

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10.11301/jsfe.15.105

Cite this

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abstract = "Isothermal drying rates and desorption isotherms of lemon juice were measured and compared with the data for a simulated lemon juice, sucrose, maltodextin and citric acid. The drying rates of lemon juice were much lower than the values for the simulated lemon juice and maltodextrin. Equilibrium water contents of lemon juice were much higher than those for other sugars, and similar to the values for the simulated lemon juice and citric acid.",

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T1 - Drying rates and desorption isotherms of lemon juice

AU - Hawa, La Choviya

AU - Ali, Suriah Binti

AU - Fujii, Sachie

AU - Yoshimoto, Noriko

AU - Yamamoto, Shuichi

PY - 2014

Y1 - 2014

N2 - Isothermal drying rates and desorption isotherms of lemon juice were measured and compared with the data for a simulated lemon juice, sucrose, maltodextin and citric acid. The drying rates of lemon juice were much lower than the values for the simulated lemon juice and maltodextrin. Equilibrium water contents of lemon juice were much higher than those for other sugars, and similar to the values for the simulated lemon juice and citric acid.

AB - Isothermal drying rates and desorption isotherms of lemon juice were measured and compared with the data for a simulated lemon juice, sucrose, maltodextin and citric acid. The drying rates of lemon juice were much lower than the values for the simulated lemon juice and maltodextrin. Equilibrium water contents of lemon juice were much higher than those for other sugars, and similar to the values for the simulated lemon juice and citric acid.

KW - Desorption isotherm

KW - Diffusion coefficient

KW - Drying rate

KW - Equilibrium water content

KW - Water activity

UR - https://www.scopus.com/pages/publications/84961997814

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DO - 10.11301/jsfe.15.105

M3 - Article

AN - SCOPUS:84961997814

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VL - 15

SP - 105

EP - 108

JO - Japan Journal of Food Engineering

JF - Japan Journal of Food Engineering

IS - 2

ER -

Drying rates and desorption isotherms of lemon juice

Abstract

Keywords

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