Study of sorption behavior, shelf life and colour kinetics of vacuum puffed honey powder at accelerated storage conditions
| Autor: | K. Deepika Devi, Sanjib Kr Paul, Jatindra K. Sahu |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Water activity Moisture Chemistry First-order reaction Analytical chemistry Sorption 04 agricultural and veterinary sciences Polyethylene Shelf life 040401 food science 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Original Article Relative humidity Water content Food Science |
| Zdroj: | Journal of Food Science and Technology. 53:2334-2341 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-016-2204-1 |
| Popis: | In the study, the storage life of vacuum puffed honey powder at accelerated storage environment (90 % relative humidity and 36 °C) was computed by determining the sticky-point moisture content as the critical parameter of the honey powder. The value of monolayer moisture content in the GAB model was calculated to be 0.081 kg water/kg dry solids by fitting water activity and moisture sorption data. Shelf life of the honey powder was predicted to be 222 days when the powder was packaged in aluminum foil-laminated polyethylene pouches with permeability value of 5.427X10(-8) kg/m(2)//day/Pa. Actual shelf life of honey powder was experimentally determined as 189 days and analysis of mean relative percent derivation modulus (Rd) and root mean square (RMS) established the accuracy and acceptability of the technique for the prediction of shelf life of honey powder. Overall colour deviation pattern followed first order reaction kinetics with rate constant (k1) as 0.037 day(-1). This study revealed overall colour difference of 18.1 till the end of shelf life with drastic change during initial storage period. |
| Databáze: | OpenAIRE |
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