Premium
Critical moisture content for microbial growth in dried food‐processing residues
Author(s) -
Rezaei Farzaneh,
VanderGheynst Jean S
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4044
Subject(s) - water content , pomace , food science , moisture , raw material , chemistry , sugar , sugar beet , food processing , fermentation , pulp and paper industry , agronomy , biology , geotechnical engineering , organic chemistry , engineering
BACKGROUND: Food‐processing residues are good feedstocks for biofuel and biochemical production because they have high energy content and are abundant. Year‐round biofuel and biochemical production requires proper storage to prevent microbial decomposition and thermal runaway. In this study, microbial activity of tomato pomace (TP), grape pomace (GP), fermented grape pomace (FGP) and sugar beet pulp (SBP) was monitored at nine different moisture contents. RESULTS: Maximum and cumulative respirations for each feedstock with respect to moisture content followed a sigmoidal relationship. The critical moisture content below which no microbial activity was detected for SBP, TP, FGP and GP was 24–31, 16–21, 23–33 and 43–46% (dry basis) respectively. A logarithmic relationship was observed ( R 2 = 0.94) between critical moisture content and initial water‐soluble carbohydrate (WSC) content of the processing residues. CONCLUSION: The critical moisture content below which no microbial activity was detected and the relationship between critical moisture content and initial WSC content were determined in this study for four food‐processing residues. Both parameters permit evaluation of the potential for deterioration of food‐processing residues during storage based on moisture content and WSC content. Copyright © 2010 Society of Chemical Industry