Water Sorption Isotherms of Raisins, Currants, Figs, Prunes and Apricots

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Abstract
Moisture sorption isotherms of dried fruits [Sultana raisins, Corinthian (black) currants, figs, prunes, and apricots] were determined at 15, 30, 45, and 60°C, using the standard static gravimetric method developed by the European Cooperation Project COST 90. Experimental curves showed an inverse effect of temperature at high moisture content due to high sugar content of dried fruits. The hysteresis between adsorption and desorption was verified experimentally. The GAB equation was used to predict experimental data for water activity range 0–0.95.