Critical moisture content for microbial growth in dried food‐processing residues
作者： Farzaneh Rezaei , Jean S VanderGheynst
DOI: 10.1002/JSFA.4044
关键词:
摘要: BACKGROUND: Food-processing residues are good feedstocks for biofuel and biochemical production because they have high energy content abundant. Year-round requires proper storage to prevent microbial decomposition thermal runaway. In this study, activity of tomato pomace (TP), grape (GP), fermented (FGP) sugar beet pulp (SBP) was monitored at nine different moisture contents. RESULTS: Maximum cumulative respirations each feedstock with respect followed a sigmoidal relationship. The critical below which no detected SBP, TP, FGP GP 24–31, 16–21, 23–33 43–46% (dry basis) respectively. A logarithmic relationship observed (R2 = 0.94) between initial water-soluble carbohydrate (WSC) the processing residues. CONCLUSION: WSC were determined in study four food-processing residues. Both parameters permit evaluation potential deterioration during based on content. Copyright © 2010 Society Chemical Industry
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