Equilibrium Moisture Content of Semi-Defatted Pumpkin Seed Flour

被引：7

作者：

Menkov, Nikolay D. ^{[1
]}

Durakova, Albena G. ^{[1
]}

机构：

[1] Univ Food Technol, Plovdiv, Bulgaria

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2005年 / 1卷 / 03期

关键词：

Pumpkin seed flour; sorption isotherm; modeling;

D O I：

10.2202/1556-3758.1008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Moisture equilibrium data (adsorption and desorption) of semi-defatted (fat 10.6 % wet basis) pumpkin seed flour were determined using the static gravimetric method of saturated salt solutions at three temperatures 10 degrees C, 25 degrees C, and 40 degrees C. The range of water activities for each temperature was between 0.11 and 0.85. Equilibrium moisture content decreased with the increase in storage temperature at any given water activity. The experimental data were fitted to five mathematical models (modified Oswin, modified Halsey, modified Chung-Pfost, modified Henderson and Guggenheim-Anderson-de Boer). The GAB model was found to be the most suitable for describing the sorption data. The monolayer moisture content was estimated using the Brunauer-Emmett-Teller equation.

引用

页数：8

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