La Choviya Hawa, Suriah Binti Ali, Sachie Fujii, Noriko Yoshimoto, Shuichi Yamamoto
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. © 2014, Japan Journal of Food Engineering. All rights reserved.
Bio-Process Engineering Laboratory, Graduate School of Medicine and School of Engineering, Yamaguchi University, Ube, 755-8611, Japan; Department of Agricultural Engineering, Brawijaya University, Malang, Indonesia
