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Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

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Abstract

Moisture sorption isotherms of figs with and without glucose syrup (at 20% and 40%, w/w) were determined at 5 °C, 25 °C, and 40 °C. A static gravimetric method was used under 0.11–0.84 water activity ranges for the determination of sorption isotherms that were found to be typical type ΙΙΙ for control sample. The inclusion of glucose syrup had significant effects on the sorption isotherms, and the moisture content of samples at each a w decreased with increasing temperature. The experimental data were fitted well with two-parameter Brunauer–Emmet–Teller, three-parameter Guggenheim–Anderson–de Boer, and four-parameter Peleg models that all had R 2 of greater than 0.99. The net isosteric heats of sorption were estimated using the Clausius–Clapeyron equation from the equilibrium data at different temperatures. It was found that the addition of glucose syrup significantly increased the amount of monolayer water and the isosteric heat of sorption. Both water activity and isosteric heat of sorption increased with glucose syrup level and the shape and status of sorption isotherms tend to change toward the typical sigmoid shape of most food systems.

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Acknowledgments

This research project was financially supported by Centre of Excellence for Fig Research of Shiraz University (Shiraz, Iran).

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Authors and Affiliations

  1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

    Sara Ansari, Asgar Farahnaky & Mahsa Majzoobi

  2. Agricultural Engineering Research Institute (AERI), Karaj, Iran

    Fojan Badii

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  1. Sara Ansari
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Correspondence to Asgar Farahnaky.

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Ansari, S., Farahnaky, A., Majzoobi, M. et al. Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs. Food Biophysics 6, 377–389 (2011). https://doi.org/10.1007/s11483-011-9213-4

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