Abstract
Thermophysical properties are very important properties of food significant especially for process optimization, product design and quality preservation. Some of these properties of Afzelia were determined. Water activity (aw), moisture and fat content of raw Afzelia seed flour were determined as 0.24, 7% (wb), 30%, respectively and for the dehulled-roasted flour as 0.22, 5% (wb) and 26%, respectively. Brix of the samples aqueous solutions ranged from 0.60 to 3.70° B. Respective glass transition temperatures of the aqueous solutions were -75.4 to - 68.8° C and -76.0 to -0.72.0° C and were not influenced by the solution concentration. Melting peak varied from 6.50 - 8.39° C for the raw Afzelia and 7.58 - 8.62° C for the dehulled-roasted samples. Freezing (crystallization) points ranged from -14.04 to -14.8° C and -14.40 to -16.79° C, respectively for concentrates made from raw and dehulled-roasted Afzelia. Concentration effect on melting point was significant (P<0.05) while on freezing point it was not. Specific heat capacity, Cp varied from 0.65 to 18.10 J/g-° C and 1.78 and 46.71 J/g-° C, respectively. Analysis of variance showed that there was significant (P<0.05) effect of temperature and concentration on Cp. A non-linear model produced a good fit for the Cp with R 2 and standard error in the range of 0.713 - 0.997 and 0.581 - 1.221, correspondingly.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
