Drying Rates and Desorption Isotherms of Lemon Juice

Abstract

Isothermal drying rates and desorption isotherms of lemon juice were measured and compared with the data for a simulated lemon juice, sucrose, maltodextin and citric acid. The drying rates of lemon juice were much lower than the values for the simulated lemon juice and maltodextrin. Equilibrium water contents of lemon juice were much higher than those for other sugars, and similar to the values for the simulated lemon juice and citric acid.