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|Type:||Artigo de periódico|
|Title:||WATER-VAPOR ADSORPTION-ISOTHERMS OF GUAVA, MANGO AND PINEAPPLE|
|Abstract:||Isotherms were determined at 25-degrees and 50-degrees-C, using an electronic water activity meter. For the 3 fruits temperature had practically no effect on the isotherms. Sorption capacity of freeze-dried pineapple was higher than that for vacuum dried. The higher sorption capacity of mango and pineapple in comparison to guava corresponded to the respective sugar contents of the fruits.|
|Editor:||Inst Food Technologists|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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