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Croatian journal of food science and technology, Vol. 18 No. 1, 2026.

Original scientific paper

https://doi.org/10.17508/CJFST.2026.18.1.10

Moisture desorption isotherms and drying kinetics of pasta enriched with pecan nut flour

Gabriela Silvina Muchiutti ; University National of Entre Ríos, Faculty of Bromatology, President Perón 1154 St. Educational Pole, Gualeguaychú, 2820, Entre Ríos, Argentina
Nancy Genoveva Cámera ; University National of Entre Ríos, Faculty of Bromatology, President Perón 1154 St. Educational Pole, Gualeguaychú, 2820, Entre Ríos, Argentina
Virginia Judit Larrosa orcid id orcid.org/0000-0002-1220-5834 ; University National of Entre Ríos, Faculty of Bromatology, President Perón 1154 St. Educational Pole, Gualeguaychú, 2820, Entre Ríos, Argentina; Institute of Food Science and Technology of Entre Ríos (ICTAER), President Perón 1154 St., Gualeguaychú, 2820, Entre Rios, Argentina *

* Corresponding author.

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Abstract

The growing interest in nutritionally enhanced pasta products has driven the search for functional ingredients capable of improving their lipid, protein, and fibre profiles. Pecan nut flour, a by-product of the oil extraction industry, represents a promising alternative; however, its incorporation into pasta formulations modifies dough physicochemical properties and requires optimisation of the drying process to ensure product stability. This study characterised moisture desorption isotherms and drying kinetics of noodles formulated with a 1:1 wheat flour–pecan nut flour ratio. Isotherms were determined at 25 °C and 40 °C (aw: 0.20–0.92) and fitted to GAB and Oswin models. Drying was performed at 30 °C and 50 °C with 40% relative humidity. The GAB model showed the best fit
(R² = 0.99; E% < 5%) with monolayer moisture contents of 0.188 and 0.0996 g water/g dry matter at 25 °C and 40 °C, respectively. Drying kinetics were dominated by the falling rate period, described by Fick's second law, yielding diffusion coefficients of 6.62 × 10⁻¹² m²/s (30 °C) and 1.80 × 10⁻¹¹ m²/s (50 °C). Both conditions produced final moisture contents and water activity values complying with Argentine Food Code limits and microbiological stability thresholds, confirming the technological feasibility of pecan nut flour as a functional ingredient in dry pasta production.

Keywords

pecan nut flour; sorption isotherms; drying kinetics; effective diffusivity

Hrčak ID:

348947

URI

https://hrcak.srce.hr/348947

Publication date:

30.6.2026.

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