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Moisture Sorption Behavior and Shelf Life Prediction of Teff Seed and Flour.
Abdissa, B. and Kodandaramreddy, D. and Math, R. G. and Srinivasulu, K. (2020) Moisture Sorption Behavior and Shelf Life Prediction of Teff Seed and Flour. Journal of Applied Packaging Research. pp. 1-13.
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Abstract
Moisture sorption isotherms of Teff seed and its flour were determined over the range of relative humidity (11–92%) using a gravimetric technique at constant temperature (27°C). The results obtained showed that the moisture sorption isotherm of both is almost similar and sigmoid with increasing equilibrium water content at the constant temperature. The curves start raising high above 64% RH indicating the products deteriorates faster above 64% RH. Hence the moisture content equilibrating to 64% RH was taken as critical for both Teff seed and flour variants. The sorption isotherm fits the GAB equation as per GAB generalized equation for sorption phenomena (Bioprocess Technol, 2008) with R2>0.96. A nonlinear regression analysis method was used to evaluate the constants of sorption equation and the values of GAB constants of which Mo=7.5075, C=14.3886, K=0.7051 for Teff seed and Mo=6.9656, C=10.4012, K=0.7255 for Teff flour respectively. The shelf life of the product was predicted using, Mpack software developed in-house to “prediction of the shelf life of moisture sensitive products” using GAB parameters and packaging Schedule.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Sorption isotherm, Teff seed, Teff flour and shelf life |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | CFTRI Resource Centres > Hyderabad |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Nov 2020 08:51 |
| Last Modified: | 25 Nov 2020 08:51 |
| URI: | http://ir.cftri.res.in/id/eprint/14637 |
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