Sorption isotherm study of preserved wild mangosteen (kra-thon yhee) with replacing humectants.
R Charoen, S Tipkanon… - … Food Research Journal, 2018 - search.ebscohost.com
This research aimed to study moisture sorption isotherms of preserved wild mangosteen
influenced by three kinds of humectants eg glycerol, maltitol and maltodextrin at different
replacing levels of the sucrose substitutes (2.5%, 5.0% and 7.5%) in the product. Preserved
wild mangosteen products were cut into a size of 1 cm3. To study sorption isotherms, a
gravimetric method was used and the experimental water adsorption isotherm. The data was
analyzed using the Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer …
influenced by three kinds of humectants eg glycerol, maltitol and maltodextrin at different
replacing levels of the sucrose substitutes (2.5%, 5.0% and 7.5%) in the product. Preserved
wild mangosteen products were cut into a size of 1 cm3. To study sorption isotherms, a
gravimetric method was used and the experimental water adsorption isotherm. The data was
analyzed using the Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer …
Sorption isotherm study of preserved wild mangosteen (kra-thon yhee) with replacing humectants
S Tipkanon, R Charoen… - … Food Research Journal …, 2018 - agris.fao.org
This research aimed to study moisture sorption isotherms of preserved wild mangosteen
influenced by three kinds of humectants eg glycerol, maltitol and maltodextrin at different
replacing levels of the sucrose substitutes (2.5%, 5.0% and 7.5%) in the product. Preserved
wild mangosteen products were cut into a size of 1 cm3. To study sorption isotherms, a
gravimetric method was used and the experimental water adsorption isotherm. The data was
analyzed using the Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer …
influenced by three kinds of humectants eg glycerol, maltitol and maltodextrin at different
replacing levels of the sucrose substitutes (2.5%, 5.0% and 7.5%) in the product. Preserved
wild mangosteen products were cut into a size of 1 cm3. To study sorption isotherms, a
gravimetric method was used and the experimental water adsorption isotherm. The data was
analyzed using the Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer …