E3S Web Conf.
Volume 180, 20209th International Conference on Thermal Equipments, Renewable Energy and Rural Development (TE-RE-RD 2020)
|Number of page(s)||8|
|Published online||24 July 2020|
Sorption Characteristics of Bulgarian Penny Buns (Boletus Edulis)
Department of Process Engineering, University of Food Technologies – Plovdiv, 26 Maritza Blvd. BG-4002 Plovdiv, Bulgaria
* Corresponding author: a email@example.com
The present study determined the sorption characteristics of Bulgarian penny buns (Boletus) for eight water activities in the 10 % 90 % range and at three temperatures, of 10 °С, 25 °С and 40 °С. The coefficients of the modified Oswin, Chung-Pfost, Halsey and Henderson models were obtained statistically. The modified Halsey model is recommended as a description of adsorption and desorption isotherms since it corresponds to the criteria for model assessment and suitability. Via BET model linearization, the values of the monolayer moisture content for water activity of aw > 0.5 and temperatures of 10 °С, 25 °С and 40 °С were established. The approximate physico-chemical composition of Bulgarian penny buns (Boletus) – moisture content – 10.80 %, protein – 32.23 %, carbohydrate 0.99 %, fat – 6.62 %, ashes – 6.20 % - was also determined.
Key words: penny buns (Boletus) / physico-chemical parameters / sorption characteristics
© The Authors, published by EDP Sciences, 2020
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