Abstract
Moisture desorption isotherms of fresh Jamun fruit, were investigated using the methods of AOAC. Equilibrium moisture content of the samples were measured at three temperature levels viz., 5, 10 and 25 °C and nine relative humidity conditions in the range of 10-90% approximately using MSI jar. The sorption isotherms of jamun fruit followed type III (J-shaped) isotherms, characteristic of high sugar products. The reverse temperature effect occurred at water activity, aw >0.75, resulting in a crossing over of the sorption curves for the adsorption isotherms only. The application of the GAB model to the experimental data, using direct nonlinear regression analysis, provided agreement between the experimental and predicted values. The GAB model parameters monolayer moisture content (Mo) and heat of sorption for monolayer (C) were found to decrease with increasing temperature.
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