abbr. SJ GMU
ISSN 2657-5841 (printed)
ISSN 2657-6988 (online)
DOI: 10.26408
Evaluation of the stability of the storage of selected fruit and vegetables freeze-dried powder based on the characteristics of the sorption properties
Millena Ruszkowska* 
https://orcid.org/0000-0002-4488-1087 Paulina Kropisz Zuzanna Wiśniewska
* Corresponding author
1
Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Faculty of Entrepreneurship and Quality Science, e-mail: m.ruszkowska@wpit.am.gdynia.pl
Abstract:
A BET equation was used to mathematically interpret the course of water vapor sorption isotherms. Sorption isotherms of tested samples of lyophilisates in powder were characterized The aim of the study was the analysis of the storage stability of selected freeze-dried vegetables and fruit powders based on the characteristics of sorption properties. Analysis of the evaluation of sorption properties was done with static-desiccation method and determining the sorption isotherms in a wide range of environmental water activity aw = 0.07–0.93. by a sigmoidal shape typical of porous surfaces, on which multilayer adsorption leading to capillary condensation occurs. On the basis of the conducted tests, it was found that the product IV – lyophilisate of blueberry was characterized by a higher storage stability.
Słowa kluczowe:
fruit and vegetables freeze-dried powders, sorption isotherm, BET, storage stability
Issue:
Pages:
55
63
Doi:
Submitted:
15.07.2018
Accepted:
17.10.2018
Published:
30.03.2019
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This article is an open access article distributed under a Creative Commoms Attribution (CCBY 4.0) licence
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Millena Ruszkowska
Citation pattern: Ruszkowska M., Kropisz P., Wiśniewska Z., Evaluation of the stability of the storage of selected fruit and vegetables freeze-dried powder based on the characteristics of the sorption properties, Scientific Journal of Gdynia Maritime University, No. 109, pp. 55-63, 2019