Water sorption isotherms for lemon peel at different temperatures and isosteric heats

Lemon peel constitutes a potential source of dietary fiber to formulate new and healthier products, as well as a source of essential oils. The relationship between moisture content and water activity provides useful information for lemon peel processing, especially for drying and storage. Water sorption isotherms of lemon peel were obtained using a standardized conductivity hygrometer at four different temperatures (20, 30, 40 and 50 degrees C) and wide ranges of moisture content (5.381-0.002 kg water/kg dry solid) and water activity (0.984-0.106). One theoretical (GAB) and four empirical equations (Oswin, Henderson, Halsey and Ratti) were used for modelling sorption isotherms. After evaluating the models according to several criteria, the GAB model appeared as the best option. Isosteric heats of sorption were assessed from experimental sorption isotherm data using different methods. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.