article · American Journal of Food Science and Technology
The moisture adsorption behaviour of a spray-dried composite puree containing watermelon, orange, and mango was evaluated across temperatures ranging from 20°C to 50°C and water activity levels between 0.11 and 0.95 using a gravimetric static method. The data produced type III isotherms, which are typical of food items high in soluble components. Among the evaluation tools applied, the GAB model provided the closest fit to the observed adsorption data. Monolayer moisture content calculated via the BET model decreased as temperatures increased, pointing to a reduction in active water-binding sites at higher heat levels. By combining the sorption data with the water vapour permeability of flexible packaging films, the shelf life of the puree under ambient storage was predicted. Commercial aluminium pouches provided superior moisture protection compared to low-density polyethylene, Melinex 813, and Propafilm C.
Spray-dried fruit powders spoil quickly if they absorb atmospheric moisture during storage. Understanding how composite purees interact with water vapour at different temperatures helps processors choose the correct packaging materials. This modelling enables accurate shelf life estimation, reducing food waste and ensuring that dried fruit products maintain their quality and safety under ambient supply chain conditions.
This applied research provides practical data for food manufacturers and packaging suppliers seeking to optimise storage for powdered tropical fruit products. By assessing commercial films, including aluminium pouches and LDPE, the work delivers ready-to-use shelf life prediction metrics. The findings are at an applied and tested stage, directly relevant to industrial product packaging decisions for ambient distribution without requiring fundamental re-engineering.
AI-generated from the published abstract. Always read the original work before citing.
The moisture adsorption behavior of spray-dried watermelon, orange, and mango composite puree was examined at temperatures of 20°C, 25°C, 30°C, 40°C, and 50°C across a water activity range of 0.11–0.95 by gravimetric static method and data obtained analyzed using the BET, GAB, and Oswin models. The sorption data and water vapor permeability of commercial aluminum pouches, low density polyethylene (LDPE), Melinex 813, and Propafilm C were utilized to predict product shelf lives under ambient storage conditions. The experimental data exhibited the type III isotherms, characteristic of foods rich in soluble components. The GAB model provided the best fit to the adsorption data. BET monolayer moisture contents decreased with increasing temperature, suggesting fewer available water-binding sites at higher temperatures. Aluminum pouches demonstrated superior moisture protection compared to the other packaging options. This study offers valuable insights for optimizing storage strategies and selecting packaging materials for spray-dried composite fruit products with practical applications in the food industry.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.54536/ajfst.v4i2.4189
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
