Brunensis, 2013, LXI, No. 6, pp. 1769-1777 Water sorption tests of Roselle (Hibiscus sabdariff a L.) carried out under laboratory conditions are presented together with mathematical analyses of the moisture sorption isotherms (MSI's). Moisture equilibrium data for adsorption and desorption of water from Roselle powder were investigated at near ambient air temperatures in the range of 5 and 35 °C and water activity (Aw) ranging from 0.11 to 0.97. The manometric method has been used for water sorption tests. Models for MSI's are exponential equations. Coeffi cients of determination are 0.998 and 0.996 (for adsorption and desorption at 5 °C, respectively), 0.998 and 0.999 (for adsorption and desorption at 20 °C, respectively), and 0.998 and 0.999 (for adsorption and desorption at 35 °C, respectively). The equilibrium moisture content (EMC) of Roselle samples increased with an increase of Aw at a constant temperature both for adsorption and desorption. Adsorption curve equates to desorption curve at higher temperatures of tests carried out. Critical values of EMC of samples tested corresponding to the Aw equal to 0.6 were between 13.401% moisture content wet basis (MC w.b.) and 15.934% MC (w.b.) for moisture adsorption and desorption, respectively. These values are useful for storing conditions optimisation from point of view microorganisms grow and structural changes analyses. Crystal structure changes were observed during adsorption and desorption in the microscope, too. It was found out glass transition in dependence on the water content of samples tested.water activity, equilibrium moisture content, hysteresis, prediction, grow of microorganisms, glass transition Roselle (Hibiscus sabdariff a L.) belongs to the family Malvaceae. It originated in India and it is widely distributed in tropical and subtropical regions as a potential new food crop of considerable economic potential. Roselle is a short-day annual erect shrub and can grow to a height of 1-3 m, depending on the species. Its calyces have been suggested for the production of so drinks, Roselle tea, jam, juices, and natural food colourants (Chen et al., 2005;Chang et al., 2012). The extracts of calyces and leaves of Roselle show a signifi cant antihyperlipidemic activity (Ochani and D'Mello, 2009).Roselle calyx (Fig. 1) is usually harvested at high MC (w.b.), 85%. Therefore, drying is an important postharvest treatment prior to reduce the MC and to increase the shelf life. Moreover, the main purpose of drying the products is to minimize packaging requirements, to prolong the shelf life and to reduce shipping weights (Vengaiah and Pandey, 2007). Tab. I shows the chemical composition of Roselle calyces (Babalola et al., 2001).
Received: August 30, 2013VLÁŠEK VÁCLAV, LANGOVÁ JITKA, ŠTENCL JIŘÍ: Eff ect of modifi ed atmosphere packaging on stability of three kinds of bread. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013, LXI, No. 6, pp. 1881-1887 The study evaluates eff ect of ordinary and modifi ed atmosphere N 2 and CO 2 on bread packaging and changes of selected bread parameters, moisture content (MC) and water activity (Aw), in real storage time. MC has a signifi cant infl uence on physical properties of bread and Aw characterizes its microbiological stability. Both parameters are functionally dependent. Manometric method was used for measurement of Aw and gravimetric method was used for measurement of MC. Samples of three kinds of bread, gluten-free, Šumava bread, and Bavorský bread, packaged into barrier wrappers, were stored at the room temperature of 20 °C. MC and Aw were measured in real storage time in intervals of three days for all kinds of bread, always in crust and crumb separately. Individual measurements were fi nished when a mould were discovered in samples.
Moisture sorption isotherms (MSI’s) of skimmed milk powder in the temperature range of 5–20 °C were determined using manometric method. MSI’s, which show the water content versus water activity (Aw) at a constant temperature, are used to describe relationships between water content and equilibrium state relative vapour pressure (RVP). The equilibrium moisture content (EMC) of skimmed milk powder samples is growing with an increase of Aw at a constant temperature both for water adsorption and desorption. Isotherms were found to be type II of Brunauer-Emmett-Teller classification. It is the type most common for foods. The shape of created isotherms was sigmoid. Structural modifications of crystals were observed during adsorption in the microscope, too. Critical value of EMC of tested samples corresponding to the Aw equal to 0.6 for adsorption was 6.50% MC (w.b.) at temperature 5 °C, 9.15% MC (w.b.) at temperature 10 °C, and 7.71% MC (w.b.) at temperature 20 °C. These values determine optimal conditions for storage from the point of view microorganisms grow, Aw<0.6.
Moisture sorption isotherms of Dutch type semi-hard cheese edge in the temperature range of 10–25 ºC and water activity (Aw) from 0.11 to 0.98 were determined using manometric method. The sorption curves had a sigmoid shape. The equilibrium moisture content (EMC) of cheese samples increased with an increase in Aw at a constant temperature both for water adsorption and desorption. An increase in temperature caused an increase in Aw for the same moisture content (MC) and, if Aw was kept constant, an increase in temperature caused a decrease in the amount of absorbed water. Critical values of equilibrium moisture content, corresponding to the Aw = 0.6, were between 11 % MC (w.b.) and 17 % MC (w.b.) both for moisture adsorption and desorption. Values of sorption heat were calculated from moisture sorption isotherms by applying the Clausius-Clapeyron equation. Values of the heat of desorption are higher than those of adsorption and the difference increases with the MC decrease. Heat of sorption decreased from 48.5 kJ/mol (~5.5 % MC w.b.) to the values approaching the heat of vaporization of pure water, free MC. The critical value for free water evaporation is about w = 27 % (w.b.) for the range of temperature 10–25 ºC.
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