article · Asian Food Science Journal
Freeze-dried composite fruit purees made from watermelon, orange, and mango were evaluated to understand their moisture adsorption behaviour across temperatures from 20 to 50 degrees Celsius. The experimental data matched type III sorption isotherms, which are characteristic of foods high in soluble components, with the GAB model offering the most accurate mathematical fit. Monolayer moisture contents decreased as temperatures rose, reflecting a loss of available water-binding sites. Thermodynamic analyses showed that net isosteric heat decreased while adsorption entropy increased alongside moisture content. Combining these sorption profiles with the moisture permeability of various packaging films enabled shelf-life predictions under ambient conditions. Aluminium pouches offered the longest predicted shelf life for the dried puree, followed in descending order by Propafilm C, low-density polyethylene, and Melinex 813.
Freeze-dried fruit purees degrade rapidly when exposed to atmospheric moisture. Establishing exact moisture adsorption properties helps food processors understand how environmental temperature and humidity influence product stability. This knowledge allows manufacturers to choose appropriate protective packaging, preventing spoilage and extending the shelf life of powdered or dried tropical fruit products in diverse climates.
Food processing and packaging companies can use these sorption models and film performance comparisons to specify flexible packaging for freeze-dried fruit purees. The work represents applied research tested on commercial materials, including aluminium pouches, low-density polyethylene, and specialised polymer films. It provides direct predictive data for manufacturers looking to optimise packaging selection and storage conditions for shelf-stable tropical fruit composites.
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The moisture adsorption characteristics of freeze-dried watermelon, orange, and mango composite fruit purees were determined using the standard gravimetric method at 20, 25, 30, 40 and 50°C respectively over a water activity range of 0.11-0.95 and the data analyzed using the BET, GAB and Oswin sorption models. The data obtained and moisture permeability characteristics of commercial aluminium pouches, low density polyethylene (LDPE), Melinex 813, and Propafilm C flexible materials were used for shelf life prediction at various ambient storage temperatures. Sorption data exhibited type III isotherms, typical of foods rich in soluble components. The GAB model provided the best fit for the experimental data compared to the other tested models. BET monolayer moisture contents (4.72 – 8.80 g H2O/100g solids) decreased with increasing temperature indicating reduced water binding sites at higher temperatures. Net isosteric heats (0.00012 to 0.0052 kJ/mol) decreased while the entropy of adsorption (-0.1343 to -0.0312 kJ/mol.oC) increased with moisture content. The predicted shelf life was highest for Aluminum pouch followed by, Propafilm C, LDPE and Melinex 813 in that order. This study provides valuable insights for optimizing storage conditions and packaging selection for freeze-dried composite fruit products, with practical implications for commercial applications in the food industry.
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DOI: 10.9734/afsj/2025/v24i2770
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