Moisture Sorption Characteristics and Storage Study of Grape Seeds Flakes
نویسندگان
چکیده
منابع مشابه
Prediction of Equilibrium Moisture Contents of Black Grape Seeds (Siah Sardasht cultivar) at Various Temperatures and Relative Humidity: Hhelf-Life Criteria
Background and Objectives: Food wastes are sometimes valuable; of which, seeds are significantly important. Grape seeds, as byproduct of grape processing, contain valuable substances for the production of advanced oils as well as feeds. Therefore, the major aim of this study was to assess moisture sorption isotherms of black grape seeds at various conditions. Materials and Methods: Moisture so...
متن کاملMechanical properties, water sorption characteristics, and compound release of grape seed extract-incorporated resins
Objective This study evaluated the effect of grape seed extract (GSE) incorporation on the mechanical properties, water sorption, solubility, and GSE release from the experimental adhesive resins. Material and Methods An experimental comonomer mixture, consisting of 40% Bis-GMA, 30% Bis MP, 28% HEMA, 0.26% camphorquinone and 1% EDMAB, was used to prepare four GSE-incorporated adhesive resins ...
متن کاملMoisture Desorption Isotherms and Isosteric Heat of Sorption Characteristics of Malting Barley (hordeum Distichum L.)
The equilibrium moisture content of malting barley grains (cv. Scarlett) was determined by gravimetric-static method in the range 20-50°C using saturated salt solutions (LiCl, MgCl2.6H2O, K2CO3, NaBr, NaNO2, KI, NaNO3, NaCl, (NH4)2SO4) to provide water activities for each temperature between 0.11 and 0.813. Desorption isotherms were obtained at 20, 30, 40, and 50°C. All the sorption curves w...
متن کاملMoisture sorption characteristics of heat treated flour, culinary flour and high ratio cake
The quality of preserved food is largely dependent on its moisture content, moisture migration and/or moisture uptake of the food during storage. Therefore, the water activity level, which corresponds to a range of equilibrium moisture contents, must be determined by, for example, the use of moisture isotherms. The shape of the isotherm curve is dependent on the interactions between the vapour ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Science and Applied Biotechnology
سال: 2019
ISSN: 2603-3380
DOI: 10.30721/fsab2019.v2.i2.63