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Moisture sorption characteristics and storage regime of defatted grape seeds flour – enological by-product

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Author: 
Albena G. Durakova, Adelina L. Bogoeva and Velichka B. Yanakieva
Abstract: 

The current scientific research is focused on the moisture equilibrium data (adsorption and desorption) of defatted grape seeds flour at 10, 25 and 40 °C using the static gravimetric method of saturated salt solution and relative humidity from 0.11 to 0.90. The results showed that the sorption capacity decreased when the temperature increases in the conditions of constant water activity. The modified Henderson model describe satisfactorily the sorption isotherms. The MMC was determined using Brunauer-Emmett-Teller (BET) equation that results for adsorption were in the range of 2.61 to 4.81 % and for desorption – from 2.67 to 4.25 %. We were optimized the storage regime up to six-month of the flour in plastic bags at temperature 25 ºC and relative humidity 75 %. No living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either.

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