Food engineering

Section „Processes and Equipment for the Food and Biotech Industry”

Moisture sorption characteristics and storage study of grape seeds flakes
Сорбционни характеристики и експериментално съхранение на флейки от гроздови семки
The current scientific research is focused on the sorption isotherms, monolayer moisture content and storage study of full-fatted grape seeds flakes (FGSF) of different grape variety locally grow in Bulgaria (Mavrud, Cabernet Sauvignon, Syrah, Merlot, Dimyat and Sauvignon Blanc). To determine the sorption characteristics of FGSF, a static gravimetric method of saturated salt solution and relative humidity from 0.11 to 0.90 at three different temperatures – 10, 25 and 40°C was used. In the conditions of the constant water activity and increasing temperatures, the sorption capacity of the product was decreased. The modified Henderson model for description of sorption isotherms of FGSF was recommend. The monolayer moisture content values were obtained by linearization of Braunauer-Emmett-Teller (BET), in the range of Mmads = 2.32 - 3.41, Mmdes = 2.59 - 3.68. The three months storage study of samples was monitored at moisture value reduced to a value corresponded to the calculated monolayer moisture content. FGSF was packed in a co-extruded barrier film with copolymer covering for heat sealing, in the conditions for storage - temperature 18 - 25°C and relative humidity 75 - 85%. 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. Key words: grape, grape seeds, grape seeds flakes, sorption isotherms, bioactive compounds, enological by-product
Автори: Adelina L. Bogoeva, Albena G. Durakova, Velichka B. Yanakieva, Bozhidar V. Bozadzhiev

Section „Electronics and Electrical Engineering Applicable in the Food and Biotech Industry”

Section „Automation of Processes in the Food and Biotech Industry”

Section „Energy and Energy Efficiency of Food and Biotech Industry”

Section „Computer Systems and Technologies for Food and Biotech Industry”