Adsorption characteristics of a ready-made mixture of linseed and dried fruit

Abstract

Sorption characteristics are an integral part of scientific research on new products since they provide data on the means of processing, transportation, and storage of food products. The present study focuses on the adsorption characteristics of a ready-made mixture of golden linseed – 46%; brown linseed – 25%; granulated plums – 9% and granulated dates – 8% which are organic farming ingredients. The experiment was conducted at temperatures of 10°C, 25°C and 40°C and water activities in the 11.2% -86.8% range. The results demonstrate that at constant water activities the increase in temperature is coupled by a decrease in equilibrium moisture content. The sorption isotherms obtained belong to Type III, typical of food products, according to the classification of Brunauer et al. For the description of adsorption isotherms, we recommend Oswin’s modified three-parameter model. Via the linearization of Brunauer-Emmett-Teller’s model, we calculated the values of the monolayer moisture content (MMC) of the mixture for the three temperatures: 10ºС – 4.85% d.m.; 25ºС – 3.92% d.m. and 40ºС – 3.34% d.m. with control points for water activity of aw < 0.5.

Whole wheat flour enriched with nectarine powder - antioxidant activity, microbiological and moisture sorption characteristics

“…Furthermore, the MMC for desorption process are 8.89%, 7.92% and 7.25% at 10°C, 25°C and 40°C. As shown from results, the trend is also valid here, the same such as the equilibrium moisture contentwith an increase in the temperature, the monolayer moisture content decrease (Bell and Labuza 2000;Muzaffar and Kumar 2016;Labuza and Altunakar 2020;Bogoeva, 2020;Durakova, 2020;Durakova et al 2022). Summarizing the information obtained on the sorption characteristics, we can recommend keeping the moisture content within the range of 5.78% to 8.94% for optimal diapason providing the longest shelf life and the stable state of product.…”

“…The coefficient values A, B and C are evaluated using the Statistica 12.0 software by a non-linear regression algorithm. A comparison between calculated and predicted equilibrium moisture content was performed through criteria of model evaluation and suitabilityaverage relative error (P, %) and moisture standard error (SEM) (Muzaffar and Kumar 2016;Labuza and Altunakar 2020;Bogoeva, 2020;Durakova, 2020;Durakova et al 2022;Statistica, 2012). According to the selected The monolayer moisture content (MMC) must be investigated in order to predict the optimal storage conditions (temperature and relative humidity) and provide information about the most stable state of the product.…”

“…According to the selected The monolayer moisture content (MMC) must be investigated in order to predict the optimal storage conditions (temperature and relative humidity) and provide information about the most stable state of the product. Using the obtained sorption data (within the range of water activity under 0.5) and linearizing the BET model (Brunauer et al 1940;Bogoeva 2020;Durakova 2020;Durakova et al 2022) it was calculated the MMC, corresponded to the most stable state of the product. The BET monolayer moisture content (% d.b.)…”