Abstract

The article describes the change in the moisture content of the extrusion products over time, as well as the influence of ambient relative humidity on the equilibrium moisture content of extrudates with a porous structure. Based on the experimental data, the moisture sorption isotherms were constructed and the ranges of adsorption, water saturation and capillary condensation were determined. Based on the data obtained from the experiment, the amount of moisture retention energy of extrudates was calculated, and the nature of its change was assessed with respect for ambient relative humidity and the equilibrium moisture content of the product.

Studies have shown that the process of moisture sorption in extrudates is reflected in the interaction of water molecules with the biopolymer binding centers, as well as in changes related to the structure of extrudates. In addition, it should be noted that change in the moisture content in the samples depends on ambient relative humidity. Thus, due to the fact that the minimal sorption of moisture occurs at 10% ambient relative humidity, when the equilibrium moisture content reaches 5,2% these data represent the storage conditions for the products with the mentioned structure and chemical compositions. 

Keywords:Extrudate; Moisture; Sorbtion Process; Nut Flour; Structure

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Citation

Citation: Otari Sesikashvili., et al. “Moisture Sorption by Extrusion Products Enriched with Nut Flour".Acta Scientific Nutritional Health 5.11 (2021): 67-68.

Copyright

Copyright: © 2021 Otari Sesikashvili., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.