Sorption isotherm characteristics of aonla flakes

The equilibrium moisture content was determined for un-osmosed and osmosed (salt osmosed and sugar osmosed) aonla flakes using the static method at temperatures of 25, 40,50, 60 and 70 °C over a range of relative humidities from 20 to 90%. The sorption capacity of aonla decreased with an increase in temperature at constant water activity. The sorption isotherms exhibited hysteresis, in which the equilibrium moisture content was higher at a particular equilibrium relative humidity for desorption curve than for adsorption. The hysteresis effect was more pertinent for un-osmosed and salt osmosed samples in comparison to sugar osmosed samples. Five models namely the modified Chung Pfost, modified Halsey, modified Henderson, modified Exponential and Guggenheim-Anderson-de Boer (GAB) were evaluated to determine the best fit for the experimental data. For both adsorption and desorption process of aonla fruit, the equilibrium moisture content of un-osmosed and osmosed aonla samples can be predicted well by GAB model as well as modified Exponential model. Moreover, the modified Exponential model was found to be the best for describing the sorption behaviour of un-osmosed and salt osmosed samples while, GAB model for sugar osmosed aonla samples.