Moisture–sorption capacity of walnut kernel, shell and membrane septum (Juglans Regia L)
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2024-03-27 16:18
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BOAGHE, Eugenia, REŞITCA, Vladislav, DESEATNICOVA, Olga, TATAROV, Pavel. Moisture–sorption capacity of walnut kernel, shell and membrane septum (Juglans Regia L). In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 154-158.
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Modern Technologies in the Food Industry 2014
Conferința "Modern Technologies in the Food Industry"
2, Chişinău, Moldova, 16-18 octombrie 2014

Moisture–sorption capacity of walnut kernel, shell and membrane septum (Juglans Regia L)


Pag. 154-158

Boaghe Eugenia, Reşitca Vladislav, Deseatnicova Olga, Tatarov Pavel
 
Technical University of Moldova
 
Disponibil în IBN: 31 martie 2020


Rezumat

The knowledge of water sorption Isotherm gives information about water activity of foods; to investigate chemical reactions during drying and storage [4]. This study therefore, was to determine the sorption properties of walnut kernel, walnut shell and walnut membrane septum samples during storage at ambient temperature. The sorption properties of walnuts were studied at 25±2°C over a range of water activity, 0.16 – 1.00 using the standard static, gravimetric method. The walnut membrane septum had the highest equilibrium moisture content, followed by walnut shell. Due to its lipid content which have the capacity of preventing the water adsorption the walnut kernel registered the lowest equilibrium moisture.

Cuvinte-cheie
walnuts, sorption isotherm, walnut kernel, walnut shell, membrane septum, moisture content.