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Physico-Chemical Characterisation of Opuntia dillenii Fruit

The chemical composition (moisture, Brix, protein, acidity, saccharose, fructose, glucose and minerals), the physical properties (Linear dimensions, mass, density, shrinkage and porosity) and equilibrium properties (sorption isotherms, enthalpy and entropy) of Opuntia dillenii fruit were determined. This fruit is characterized by an important value of water content, minerals and acidity. It has also a considerable porosity. Concerning the sorption isotherms, G.A.B. model is the best to examine the phenomenon of fixation and liberation of water molecules.