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What is Moisture Equilibrium in Apples Study about?

This study investigates moisture equilibrium in apples at various temperatures (20°C to 60°C) using a gravimetric dynamic method to determine desorption isotherms and hysteresis effects. The findings reveal that sorptive capacity decreases with increasing temperature, and rehydration leads to structural damage in the fruit. The research also discusses thermodynamic interpretations of the data, including specific surface areas and heat of sorption, which are crucial for modeling drying processes.

Author

mc.margarita20

Language

EN