Moisture sorption characteristics of full fat and defatted pistachio kernel flour

文献类型： 外文期刊

第一作者： Ling Bo

作者： Ling Bo;Li Rui;Wang, Shaojin;Gao Haiyan;Gao Haiyan;Wang, Shaojin

作者机构：

关键词： pistachio kernel flour;equilibrium moisture content;sorption isotherm;isosteric sorption heat;monolayer moisture content

期刊名称：INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING （ 影响因子：2.032； 五年影响因子：2.137 ）

ISSN： 1934-6344

年卷期： 2017 年 10 卷 3 期

页码：

收录情况： SCI

摘要： The sorption isotherms of full-fat (FPKF), partially defatted (PDPKF), and totally defatted (TDPKF) pistachio kernel flour were performed in the range of water activity (a(w)) from 0.113 to 0.859 at 15 degrees C, 25 degrees C and 35 degrees C, and the applicability of six mathematical models (Smith, Oswin, Henderson, GAB, Halsey and BET) in data prediction was evaluated. Sorption isotherms were type., according to Brunauer's classification. Equilibrium moisture content (EMC) increased with an increase in aw at constant temperatures. The sorption isotherms of all three flour samples exhibited hysteresis. Significant differences were found among equilibrium data of FPKF, PDPKF and TDPKF samples. TDPKF showed higher hygroscopic characteristics than PDPKF, and PDPKF showed higher hygroscopic characteristics than FPKF at any temperature and aw studied. It was found that the Smith model was the most satisfactory one for representation of the sorption data of full fat sample, but for defatted samples, Halsey was the best model. The average monolayer moisture content (MMC) calculated by GAB model were 2.443-3.781 g/100 g (d.b.), 3.585-4.886 g/100 g (d.b.) and 5.093-6.918 g/100 g (d.b.) for FPKF, PDPKF and TDPKF, respectively. The isosteric sorption heat (Q(st)) calculated by means of Clausius-Clapeyron equation decreased with increasing moisture content. The Q(st) values were 44.76-74.67 kJ/mol, 44.75-99.44 kJ/mol and 44.80-133.28 kJ/mol for FPKF, PDPKF and TDPKF, respectively, in the range of moisture content of 2% to 41% (d.b.) at 25 degrees C.

分类号：

  • 相关文献

[1]Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces. Tao, Yang,Wu, Yue,Yang, Jun,Jiang, Na,Wang, Qi,Han, Yongbin,Chu, Dinh-Toi,Chu, Dinh-Toi,Zhou, Jianzhong. 2018

[2]Effect of Far-Infrared Assisted Heat Pump Drying on Water Status and Moisture Sorption Isotherm of Squid (Illex illecebrosus) Fillets. Deng, Yun,Wu, Juan,Su, Shuqiang,Ren, Lang,Deng, Yun,Wu, Juan,Su, Shuqiang,Liu, Zhidong,Zhang, Yingli.

作者其他论文 更多>>

微信小程序