The objective of this study was to assess the effect of storage condition (relative humidity) on the structural stability of dried fig. Moisture sorption isotherms of dried fig were obtained at 5, 25 and 40C. Dried fig, like most high-sugar content materials, showed a type I isotherm and the sorption capacity of the sample decreased with increasing the temperature. The glass transition temperature (T g) and the melting enthalpy (ÃŽ'H m) of dried figs equilibrated at different relative humidities were measured using differential scanning calorimetry (DSC). The percentage of crystallization was measured using wide angle X-ray diffraction (WAXD). It was revealed that the extent of sugar crystallization increased at the intermediate relative humidity region, as implied by WAXD. The same result was observed by measuring ÃŽ'H m using DSC. The impact of different relative humidities on the sugar crystallization was explained in terms of (T'''T g).
Badii, F., Farahnaky, A., & Behamdi, H. (2014). Effect of storage relative humidity on physical stability of dried fig. Journal of Food Processing and Preservation, 38(1), 477-483. https://doi.org/10.1111/j.1745-4549.2012.00797.x