Abstract
Sorption mechanisms of pineapple powders produced by vibro-fluidized drying (VFD), spray drying (SD), freeze drying (FD) or vacuum drying (VD) were interpreted through enthalpy/entropy variations with respect to equilibrium moisture content (EMC) at 20, 30, 40 and 50 °C and water activity ( a w ) between 0.059 and 0.907. Powders from SD and VFD were more hygroscopic and integral properties indicated higher stability at changing a w compared to powders from VD and FD. Powders showed an enthalpy driven zone with equal isokinetic temperature ( T B1 = 499.0 ± 4.8 K) due to their same composition, and an entropy controlled zone with different isokinetic temperature, T B2 (VD: 116.0 ± 40.6 K; FD: 118.3 ± 24.1 K; SD: 95.8 ± 23.4 K; VFD: 81.8 ± 6.3 K), caused by different microstructures resulting from different drying methods. Powders from SD and VFD presented larger entropic zones that shifted the minimum integral entropy to higher a w , improving storage stability.
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