The measurement of the absorption coefficient of X-rays in healthy and fungus infected pistachio ... more The measurement of the absorption coefficient of X-rays in healthy and fungus infected pistachio kernels was the main objective of this work aimed at detecting the potential injury by insects and/or fungi in the kernel. It was found that the absorption coefficient in the injured parts is about half of that in the healthy parts. The absorption coefficient is also affected by the position in the kernel due to the variations in cell dimensions and the oil and moisture contents in the kernels.
The transformed sorption isotherm (represented by the ratio of water activity and moisture conten... more The transformed sorption isotherm (represented by the ratio of water activity and moisture content (d.b.) versus water activity) was approximated by polynomials of 2<sup>nd</sup>–<sup>6th</sup> order. It is shown that the relative derivative of the transformed equation expresses the deviation of the sorption isotherm from the linear relationship between the moisture content and water activity either to the sorption isotherm of the Lagmuir's type (the positive relative derivative) or to the sorption isotherm of the solution type (the negative relative derivative). The relative derivative plotted versus water activity then serves as a spectral indicator of the prevailing sorption mechanism. Spectral analysis is applied to sorption isotherms of potato and wheat starches and some fruits and vegetables. For starches, the differences in the spectral indicator between resorption and desorption as well as the effect of starch processing (gelatinisation and ...
The effect of salt concentration on swelling power, rheological properties and saltiness percepti... more The effect of salt concentration on swelling power, rheological properties and saltiness perception in waxy, normal and high amylose maize starch was investigated. The swelling power decreased with increasing salt...
The measurement of the absorption coefficient of X-rays in healthy and fungus infected pistachio ... more The measurement of the absorption coefficient of X-rays in healthy and fungus infected pistachio kernels was the main objective of this work aimed at detecting the potential injury by insects and/or fungi in the kernel. It was found that the absorption coefficient in the injured parts is about half of that in the healthy parts. The absorption coefficient is also affected by the position in the kernel due to the variations in cell dimensions and the oil and moisture contents in the kernels.
The transformed sorption isotherm (represented by the ratio of water activity and moisture conten... more The transformed sorption isotherm (represented by the ratio of water activity and moisture content (d.b.) versus water activity) was approximated by polynomials of 2<sup>nd</sup>–<sup>6th</sup> order. It is shown that the relative derivative of the transformed equation expresses the deviation of the sorption isotherm from the linear relationship between the moisture content and water activity either to the sorption isotherm of the Lagmuir's type (the positive relative derivative) or to the sorption isotherm of the solution type (the negative relative derivative). The relative derivative plotted versus water activity then serves as a spectral indicator of the prevailing sorption mechanism. Spectral analysis is applied to sorption isotherms of potato and wheat starches and some fruits and vegetables. For starches, the differences in the spectral indicator between resorption and desorption as well as the effect of starch processing (gelatinisation and ...
The effect of salt concentration on swelling power, rheological properties and saltiness percepti... more The effect of salt concentration on swelling power, rheological properties and saltiness perception in waxy, normal and high amylose maize starch was investigated. The swelling power decreased with increasing salt...
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Papers by Stavros Yanniotis