Sorption isotherms of cocoa and cupuassu products

Moisture sorption isotherms of five products from cocoa and cupuassu were determined using the gravimetric static method of saturated salt solutions at 15, 25 and 35 °C, and the BET, GAB and Chirife and Iglesias equations were applied to discuss the results. A sorption isotherm is the graphic representation of the sorptive behavior of a product. It represents the relationship between the water content of a product and the relative humidity of the ambient air (equilibrium) at a particular temperature. The differences between an instantised cupuassu product processed by spray-dryer and a non processed product was also evaluated. The curves of isosteric heat sorption are showed also. The differences of results are discussed.