What question did this study set out to answer?

This research aims to evaluate the mass transfer properties and nutritional profile of a wholegrain flour mixture enriched with elderberry.

June 1, 2026

Mass transfer of wholegrain ready mixture with elderberry

Key Points

This research aims to evaluate the mass transfer properties and nutritional profile of a wholegrain flour mixture enriched with elderberry.
Conducted mass transfer experiments at three temperatures (10°C, 25°C, 40°C) and eight relative humidities (11% to 87%)
Analyzed physico-chemical properties and sorption characteristics of the flour mixture enriched with elderberry after fermentation
Utilized the Halsey and BET models for isotherm descriptions
Equilibrium moisture content decreased with increasing temperature under constant humidity conditions
The suggested Halsey model effectively described moisture isotherms with eligibility criteria met
Monolayer moisture content showed a direct temperature dependence, decreasing from 2.6% to 2.2% dry mass during absorption and desorption, respectively.

Abstract

In recent years, an increasing number of studies have focused on searching of alternative versions of using waste products rich in natural nutrients form different productions. The received results of the physico-chemical analysis and the sorption characteristics of wholegrain ready flour mixture with added quantity of a waste product – elderberry after alcohol fermentation in juice production, are described in the current paper. The nutritional profile of the flour mixture shows that the product is well balanced with significant quantity of carbohydrates 62.32g, dietary fibre 13.65g, low content of fats 3.97g. The total energy value of the product is relatively high which makes it appropriate for consumption as a part of a balanced diet. The conducted mass transferring experiment with ready flour mixture is implemented for three temperatures (10°С, 25°С and 40°С) and eight relative air humidities in the range from 11% to 87%. The received equilibrium moistures content are with confirmative character for food products, with increase of temperature in constant air humidity the values of the equilibrium moisture content lower. The suggested modified model appropriate for isotherms description in conformity with the eligibility criteria is Halsey. The values of the monolayer moisture content received by linearization of the BET model show direct dependence with the temperature for the experiment conditions. In increase of the temperature from 10°С to 40°С the monolayer moisture lowers with с 2.6 % dry mass for the process of absorption and 2.2 % dry mass for desorption.

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