Abstract
Fruits play the most important role in nutrition. In India many underutilized medicinal fruits are available, and the most important fruit is jamun which is otherwise called black plum. Drying of underutilized jamun fruits helps in minimizing their post-harvest loss which occurs during harvesting season. The freeze-dried powder results with polar sites in molecular structure material which is occupied with water in wet conditions. During drying the molecules which were holding the water particles are attracted closely to each other. The study on sorption isotherms was carried out on the dried powder. These results gave a suitable model to fit sorption behaviour. The empirical equations frequently used to model drying kinetics are Newton, Henderson–Pabis, Page, Modified Page, Wang– Singh, Logarithmic, Two-Terms, Modified Henderson–Pabis and many mathematical models to describe the water sorption behaviour of foods. The GAB equation was fitted as the best fit for vacuum-dried jamun pulp powder stored at 27°C and 37°C.
Highlights
The important thermodynamic tool used for the interaction between a food component and water is the sorption isotherm
The equilibrium moisture content tends to decrease with respect to an increase in temperature on given particular water activity
The important thermodynamic tool used for the interaction between food components and water is the sorption isotherm
Summary
The important thermodynamic tool used for the interaction between a food component and water is the sorption isotherm This sorption isotherm gives information for food processing operation based on the equilibrium moisture content of that product with relation to the relative humidity of that particular surrounding maintained at a constant temperature. The sorption isotherm models can predict the amount of water that can be held by the food material if it is exposed to air at a particular relative humidity. This moisture absorption of the equilibrium moisture content obtained during the study mainly depends on the environmental relative humidity with the composition of the food. Drying of jamun fruit is considered as an important source of phenols, antioxidants, flavonoids minerals and is used as an ingredient in functional foods
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