Moisture–sorption capacity of walnut kernel, shell and membrane septum (juglans regia L)

Abstract

The knowledge of water sorption Isotherm gives information about water activity of foods; to investigate chemical reactions during drying and storage [4]. This study therefore, was to determine the sorption properties of walnut kernel, walnut shell and walnut membrane septum samples during storage at ambient temperature. The sorption properties of walnuts were studied at 25±2°C over a range of water activity, 0.16 – 1.00 using the standard static, gravimetric method. The walnut membrane septum had the highest equilibrium moisture content, followed by walnut shell. Due to its lipid content which have the capacity of preventing the water adsorption the walnut kernel registered the lowest equilibrium moisture.