Moisture equilibrium data (adsorption and desorption) of walnut flour were determined using the static gravimetric method of saturated salt solutions at three temperatures 10, 25, and 40 ºC. The range of water activities for each temperature was between 0.11 to 0.85. Equilibrium moisture content decreased with the increase in storage temperature at any given water activity. The experimental data were fitted to four mathematical models (modified Oswin, modified Halsey, modified Chung-Pfost and modified Henderson). The monolayer moisture content was estimated from sorption data using the Brunauer-Emmett-Teller (BET) equation. The isosteric heats of sorption were evaluated using Clausius-Clapeyron equation.
The article presents the analysis of economic effect for the innovative flour-based functional foods production incorporation. Based on the analysis of the current state and prospects for the bakery industry development, the authors propose to expand the range of flour-based foods meant for dietary preventive and dietary therapeutic nutrition using diversification methods. For this, they used alternative recipe ingredients of plant origin, such as amaranth seeds, lentil and lupine seeds, chufa, and carob beans. The innovative technologies improve the chemical composition and consumer characteristics of the foods, provide meeting the market requirements, and increase the efficiency of financial and material resources, which, as a result, facilitates the food competitiveness and leads to the bakery industry effective development. We propose to evaluate the economic effect of innovative foods by determining the retail price and profit with a minimum 10% cost effect. The calculations of economic indicators for traditional and new flour-based foods are presented. Estimated economic efficiency of 1 tonne bakery foods for the standard and high-protein diets (according to therapeutic nutrition diet classification) is 5,030–10,740 rbls, flour confectionary foods – 11,022 rbls, gluten-free breads – 7,625–16,990 rbls, depending on the constituents and bakery technology. The results provide strong evidence of economic effect and the advantages of functional flour-based foods introduction.
The current scientific research is focused on the Lucuma powder. We were determined the moisture equilibrium data (adsorption and desorption) at three different temperatures: 10°C, 25°C and 40°C and relative humidity from 0.11 to 0.90, using the static gravimetric method of saturated salt solution. The results showed that the sorption capacity decreased when the temperature increases in the conditions of constant water activity. We were used four different mathematical models – modified Chung–Pfost, modified Oswin, modified Halsey and modified Henderson for description of isotherms of Lucuma powder. According to obtained experimental data, we were recommended the modified Halsey model for description satisfactorily the sorption isotherms of powder.
The present paper contains a comparative characteristics of results obtained from statics of the sorption characteristics of grape seeds and biologically active products obtained from them - full-fatted flour, defatted flour and full-fatted flakes. The statics of the sorption processes is conducted for three temperatures - 10°C, 25°C and 40°C and eight water activities in the range from 0.112 to 0.868. For all of the examined products the temperature rise leads to a decrease of their sorption capacity. For the description of the equilibrium curves of the examined products the three parametric modified models of Oswin, Halsey, Henderson, Chung-Pfost are used. By the method of the smallest squares, using a programme for nonlinear regression “Statistics”, the coefficients of the used models are calculated, as on the basis of universally used criteria of suitability, a relevant model is recommended for each of the four Bulgarian products. The calculation of the values of the monolayer moisture content (MMC) in water activities below 0.5 is done through linearization of the Brunauer-Emmett-Teller (BET) model. The obtained results for MMC vary within the range from 2.34% to 4.96% dry substance (d.b.) for the processes of adsorption and desorption.
We investigated the dielectric heating effect on moisture distribution and the moisture penetration rate during conditioning of some Bulgarian corn hybrids. The results showed that the moisture content of germ increased significantly in the first one hour and the germ soaked the highest amount of water. Three phases of different moisture penetration rates were separated, with the first phase having the highest rate. The dielectric heating effect resulted in a shorter tempering time.
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