moisture adsorption and thermodynamic properties of california grown almonds (varieties: nonpareil and monterey)

Clicks: 179
ID: 193172
2012
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #31 of 39 articles by views in iScience

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract

Moisture adsorption characteristics of California grown almonds (Nonpareil: pasteurized and unpasteurized almonds; Monterey: pasteurized, unpasteurized and blanched almonds) were obtained using the gravimetric method over a range of water activities from 0.11 to 0.98 at 7-50ºC. The weights of almonds were measured until samples reached a constant weight. The relationship between equilibrium moisture content and water activity was established using the Guggenheim-Anderson-de Boer model. The diffusion coefficient of water in almond kernels was calculated based on Ficks second law. The monolayer moisture value of almonds ranged from 0.020 to 0.035 kg H2O kg-1 solids. The diffusion coefficient increased with temperature at a constant water activity, and decreased with water activity at a constant temperature. The thermodynamic properties (net isosteric heat, differential enthalpy and entropy) were also determined. The net isosteric heat of adsorption decreased with the increasing moisture content, and the plot of differential enthalpy versus entropy satisfied the enthalpy-entropy compensation theory. The adsorption process of almond samples was enthalpy driven over the range of studied moisture contents.

Reference Key
taitano2012internationalmoisture Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Li Zuo Taitano;R.P. Singh
Journal iScience
Year 2012
DOI
DOI not found
URL
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/46
Keywords Keywords not found

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.