01981nam a2200229 a 450000100080000000500110000800800410001910000200006024501280008026002080020830000090041652011470042565300210157265300140159365300210160770000190162870000160164770000290166370000230169270000170171570000190173220741812017-08-21       2017    bl uuuu     u00u1 u    #d1 aNOGUEIRA, R. I.  aSorption isotherms from jabuticaba, jambo and jamelão peel flours using dynamic and static methods.h[electronic resource]  aIn: EUROPEAN DRYING CONFERENCE, 6., 2017, Bélgium. Innovations in drying: bridging the gap between academia and industry: book of abstracts. Bélgium: Liège Université, 2017. EFCE event n° 738.c2017  a6 p.  aRed flours from jabuticaba, jambo and jamelão peels were obtained by dehydration in a convective air oven followed by knife-hammer milling. The moisture sorption isotherms of these flours were evaluated at 25 ± 1 °C, using dynamic vapor sorption and static gravimetric methods. The experimental data was fitted by the Guggenheim-Andersen-de Boer (GAB) model. Powder physical properties, including particle size distribution, the bulk density and anthocyanins concentration was measured to interpreting and comparing the sorption isotherms curves. Regardless of the applied method, all sorption curves showed sigmoidal characteristics, but the moisture content at equilibrium differed significantly for water activity between 0.2 and 0.8. The equilibrium moisture for jabuticaba peel flour was lower as compared to jambo and jamelão peel flours, for the same water activity, probably due to the small proportion of polar site in jabuticaba peels. Furthermore, the peel composition and cellular structure affect water diffusion and mechanical resistance with respect to compression, impact, attrition and cutting during grinding operations.  aBrazilian fruits  aGAB model  aNatural colorant1 aTAKEITI, C. Y.1 aPACHECO, S.1 aSANTIAGO, M. C. P. de A.1 aGODOY, R. L. de O.1 aSILVA, R. S.1 aFREITAS, S. P.