Moisture adsorption characteristics of black currant (Ribes nigrum L.), black elderberry (Sambucus nigra L.) and chokeberry (Aronia melanocarpa, (Minchx.) Ell.) samples at different temperatures

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F11%3A39881360" target="_blank" >RIV/00216275:25310/11:39881360 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1111/j.1745-4530.2009.00507.x" target="_blank" >http://dx.doi.org/10.1111/j.1745-4530.2009.00507.x</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/j.1745-4530.2009.00507.x" target="_blank" >10.1111/j.1745-4530.2009.00507.x</a>

Result language

angličtina

Original language name

Moisture adsorption characteristics of black currant (Ribes nigrum L.), black elderberry (Sambucus nigra L.) and chokeberry (Aronia melanocarpa, (Minchx.) Ell.) samples at different temperatures

Original language description

Adsorption isotherms of black currant, black elderberry and chokeberry were obtained at 10, 25 and 40°C. Generally, increasing temperature decreased adsorbed moisture particularly at 10°C, whereas the adsorption was similar at 25 and 40°C in the range of0.10-0.75 aw for all the berry samples. All the berries sorbed more water at 40°C than at 10 or 25°C above 0.75 aw. Of the six sorption models, Peleg's model gave the best fit. The net isosteric heats of adsorption were obtained using Clausius-Clapeyronequation showing that the adsorbed water is strongly bound to adsorbent at low moisture content. The glass transition temperature concept was also discussed. Based on the results of the study and the literature reviewed, the chilled storage has a favourable effect on the quality and shelf life of the dried berries.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/GA203%2F08%2F1536" target="_blank" >GA203/08/1536: Progressive methods in chemical, food and clinical analysis</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2011

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Process Engineering

ISSN

0145-8876

e-ISSN

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Volume of the periodical

34

Issue of the periodical within the volume

5

Country of publishing house

ES - SPAIN

Number of pages

16

Pages from-to

1419-1434

UT code for WoS article

000295326700004

EID of the result in the Scopus database

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