Table 2 - uploaded by Raquel Pinho Ferreira Guiné
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In this study the desorption isotherms of fresh pears were investigated at 30 ºC for fruits of the varieties Amêndoa, Amorim, Carapinheira Branca and S. Bartolomeu, all original from Portugal. This value of temperature was established to represent the summer average daily temperatures in Portugal, where the solar dried of pears is carried out. From...
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... on experimental results obtained for the different varieties of pears, the values of the parameters for the GAB, Halsey, Henderson and Oswin equations are given in Table 2. In addition to the various coefficients of the models, standard deviations of the parameters, and the coefficient of correlation (R) were also included to judge the fit. ...
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... Because the pear is fruit with high pectin and sugars contents, there was intersection point with increase in temperature. Similar results were reported for the isotherms of pear [37,38], apple [39], raisins [40], figs, prunes, and apricots [32,41], grapes and apricot [42], and mango [43]. ...
The moisture adsorption isotherms of pear were determined at 15ºC, 30ºC and
45ºC using the standard static gravimetric method over a range of water
activity from 0.112 to 0.920. The experimental data were fitted with isotherm
equations recommended in ASAE Standard D245.5. In order to find which
equation gives the best results, large number of numerical experiments were
performed. After that, several statistical criteria proposed in scientific
literature for estimation and selection of the best sorption isotherm
equations were used. For each equation and experimental data set, the average
performance index was calculated and models were ranked afterwards. After
that, some statistical rejection criteria were checked (D’Agostino-Pearson
test of normality, single-sample run test and significance and precision of
the model parameters). The performed statistical analysis shows that the
Guggenheim-Anderson-de Boer (GAB) equation has the highest value of average
performance index, but higher correlation between pair of parameters leads to
lower precision of estimated parameters.[Projekat Ministarstva nauke
Republike Srbije, br. TR 31058]
