Autors: Bogoeva, A. L., Durakova, A. G., Toshkov, N. G.
Title: Sorption characteristics of Bulgarian Einkorn flakes
Keywords: sorption isotherms, adsorption, desorption, monolayer moisture content, Einkorn, Triticum monococcum, flakes

Abstract: The current scientific research is focused on the Einkorn flakes of Bulgarian origin. The aim is to determine their moisture adsorption and desorption isotherms. The flakes are obtained of milling Einkorn grains with a reconstructed mill roll. The applied pressure was between 200 and 280 tons. The experimental database of equilibrium moisture content (EMC) are determined at three different temperatures – 10°C, 25°C and 40°C through the standard static gravimetric method in the compulsory presence of water activity within the range from 0.1 to 0.9. The obtained adsorption and desorption isotherms have an S-shape profile i.e. they are from the IInd class typical of the majority of food products. The results confirm a regularity that the sorption capacity decreases with increasing of the temperature in the presence of constant water activity which is valid for the both processes. The mathematical three-parametric modified models of Chung–Pfost, Oswin, Halsey and Henderson are evaluated f

References

    Issue

    TechSys 2020, IOP Conf. Series: Materials Science and Engineering, vol. 878, pp. 012056, 2020, Bulgaria, IOP Publishing, DOI 0.1088/1757-899X/878/1/012056

    Copyright IOP Publishing

    Full text of the publication

    Цитирания (Citation/s):
    1. Dimov, S., Bozadzhiev, B., Dessev, Tzv. (2021). Technological characteristics of Einkorn (T. Monococcum) and Emmer (T. Dicoccum), intended for the production of wholemeal flour. Conference: Youth forums "Science, Technology, Innovation, Business - 2021" - 2021 - в български издания

    Вид: публикация в национален форум с межд. уч., публикация в реферирано издание, индексирана в Scopus и Web of Science