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Storage Stability of Pupuru Flour(A Cassava Product) at Room Temperature

机译:木薯产品P粉在室温下的储存稳定性

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Aims: The knowledge of water sorption Isotherm gives information about water activity of foods; to investigate chemical reactions during drying and storage. This study therefore, was to determine the sorption properties of pupuru flour during storage at ambient temperature.Study Design: Research study.Place and Duration of Study: The study was carried out in the Food Processing Laboratory of Food Science and Technology Department of Federal University of Technology, Akure, between April 2009 and December 2009.Methodology: Adsorption characteristics of pupuru flour, a fermented cassava product, were determined at room temperature of 27°C using the static gravimetric procedure. Samples were equilibrated in desiccators containing tetraoxosulphate (VI) solution of known water activity (0.1-0.6). The data obtained were fitted to four moisture sorption models, namely Henderson, Chung Pfost, Oswin and Caurie for their predictive capabilities. Results: The coefficients of determination varied from 0.881- 0.993. Both Henderson and Oswin models gave the most suitable models for describing the sorption data. The appropriate constants in the sorption equation were determined by regression analysis at temperature of 27°C. A comparison of the EMC curves showed that the toasted pupuru sample had lower equilibrium moisture contents than the smoked and oven dried samples at lower aw but higher EMC at higher aw.Conclusion: It can also be concluded that the models are quite useful in assessing the storage stability of pupuru flour. The toasted pupuru flour has a higher sorption capacity and longer storage stability at higher aw of the tropics than the other two samples at atmospheric temperature of 29°C.
机译:目的:吸水等温线知识可提供有关食物水分活度的信息;调查干燥和储存过程中的化学反应。因此,本研究旨在确定环境温度下储存过程中up粉的吸附性能。研究设计:研究。研究的地点和持续时间:该研究在联邦大学食品科学与技术系食品加工实验室进行2009年4月至2009年12月,Akure技术局。方法:采用静态重量分析法在室温27°C下测定了木薯发酵产品普普鲁粉的吸附特性。在含有已知水活度(0.1-0.6)的四硫酸氢盐(VI)溶液的干燥器中平衡样品。将获得的数据拟合到四个水分吸收模型,即Henderson,Chung Pfost,Oswin和Caurie,以提供预测能力。结果:测定系数在0.881-0.993之间变化。亨德森(Henderson)模型和奥斯文(Oswin)模型都提供了最合适的模型来描述吸附数据。在27℃的温度下通过回归分析确定吸附方程中的适当常数。 EMC曲线的比较表明,在较低的aw下,烤制的pupuru样品的平衡水分含量比熏制和烘箱干燥的样品低,但在较高的aw的情况下,EMC较高。 up粉的储存稳定性。与其他两个样品相比,在29°C的大气温度下,烤的p粉在热带地区的aw较高时具有更高的吸附能力和更长的存储稳定性。

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