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  • 1
    Electronic Resource
    Electronic Resource
    MOISTURE EQUILIBRATION AND MEASUREMENT IN DRY PINTO BEANS (Phaseolus vulgaris) (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Investigations of post-harvest spoilage of dry beans have been inconclusive about the moisture level at which loss of quality will occur. This study evaluated and compared different moisture equilibration and moisture determination methods used with dry beans in previous investigations. Our results indicated that significant variation among individual dry beans existed for all methods of moisture equilibration especially with direct addition of water. No significant differences were found among methods of moisture analysis. Storage of pinto beans with a moisture content of 14.1% (aw= 0.755) or less is recommended for microbial stability. Because of bean to bean variation, a mean and coefficient of variation for moisture content of a representative sample of beans described the condition of the beans better than a mean alone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04087.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Browning of Dehydroascorbic Acid and Chlorogenic Acid as a Function of Water Activity (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Browning and degradation of dehydroascorbic acid (DHA) and chlorogenic acid (CA) at pH 6, was studied at variable water activities (aw) and temperature in a model food system containing cellulose, DHA and/or CA. Rate of DHA browning followed an apparent zero order reaction and was maximum at intermediate aw. Activation energies for browning ranged from 13-17 Kcal and were independent of aw. Browning and degradation of CA was negligible at aw below 0.6. CA loss in the DHA-CA mixture was apparently delayed by decomposition products of DHA and this was pronounced at high aw.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03950.x
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    Paper (German National Licenses)
    Fulltext
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