Autors: Durakova, A. G., Bogoeva, A. L., Krasteva, A. P., Temelkova, M. L.
Title: Comparative analysis of sorption characteristics of Bulgarian grape seeds and flours and flakes produced by them
Keywords: sorption characteristics, functional flours, grape seeds

Abstract: The present paper contains a comparative characteristics of results obtained from statics of the sorption characteristics of grape seeds and biologically active products obtained from them – full-fatted flour, defatted flour and full-fatted flakes. The statics of the sorption processes is conducted for three temperatures - 10°С, 25°С and 40°С and eight water activities in the range from 0.112 to 0.868. For all of the examined products the temperature rise leads to a decrease of their sorption capacity. For the description of the equilibrium curves of the examined products the three parametric modified models of Oswin, Halsey, Henderson, Chung-Pfost are used. By the method of the smallest squares, using a programme for nonlinear regression “Statistica”, the coefficients of the used models are calculated, as on the basis of universally used criteria of suitability, a relevant model is recommended for each of the four Bulgarian products. The calculation of the values of the monolayer mo



    TechSys 2020, IOP Conf. Series: Materials Science and Engineering, vol. 878, pp. 012055, 2020, Bulgaria, IOP Publishing, DOI 10.1088/1757-899X/878/1/012055

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