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Moisture–sorption capacity of walnut kernel, shell and membrane septum (juglans regia L)

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dc.contributor.author BOAGHI, E.
dc.contributor.author REŞITCA, V.
dc.contributor.author DESEATNICOVA, O.
dc.contributor.author TATAROV, P.
dc.date.accessioned 2019-11-14T12:02:36Z
dc.date.available 2019-11-14T12:02:36Z
dc.date.issued 2014
dc.identifier.citation BOAGHI, E., REŞITCA, V., DESEATNICOVA, O., TATAROV, P. Moisture–sorption capacity of walnut kernel, shell and membrane septum (juglans regia L). In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 154-158. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6837
dc.description.abstract The knowledge of water sorption Isotherm gives information about water activity of foods; to investigate chemical reactions during drying and storage [4]. This study therefore, was to determine the sorption properties of walnut kernel, walnut shell and walnut membrane septum samples during storage at ambient temperature. The sorption properties of walnuts were studied at 25±2°C over a range of water activity, 0.16 – 1.00 using the standard static, gravimetric method. The walnut membrane septum had the highest equilibrium moisture content, followed by walnut shell. Due to its lipid content which have the capacity of preventing the water adsorption the walnut kernel registered the lowest equilibrium moisture. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject walnuts en_US
dc.subject sorption isotherm en_US
dc.subject walnut kernel en_US
dc.subject walnut shell en_US
dc.title Moisture–sorption capacity of walnut kernel, shell and membrane septum (juglans regia L) en_US
dc.type Article en_US


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