Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds
Yükleniyor...
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study aimed to evaluate moisture sorption isotherm of whole chia seed. The equilibrium moisture content (EMC) of seeds were detected by saturated salt solutions which have the water activity (a(w)) range of 0.2-0.9. The isosteric sorption heat was calculated by the Clausius-Clapeyron equation using three different sorption temperatures (15 degrees C, 25 degrees C and 35 degrees C). The adsorption surface area of seeds was also calculated by monolayer moisture content obtained from BET and GAB equation. The EMC content of seeds had an increasing trend and determined as 18-20 g H2O/100 g solid at the highest a(w) level. The whole chia seeds became less hygroscopic with the rising sorption temperatures at constant a(w). The moisture sorption isotherm was determined as Type II. The monolayer moisture content was determined as 2.39-2.91 g H2O/100 g solid. BET and Peleg were the best-fitted models. The isosteric and net isosteric heat were 77.74 and 34.74 kJ/mol at lowest moisture content, respectively. Additionally, the adsorption surface area changed between 95.31 and 102.72 m(2)/g.
Açıklama
Anahtar Kelimeler
Water activity, Moisture content, Sorption isotherm, Isosteric heat, Oilseed
Kaynak
LWT-FOOD SCIENCE AND TECHNOLOGY
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
119
Sayı
Künye
Tontul, S. A. (2020). Moisture Sorption Isotherm, Isosteric Heat and Adsorption Surface Area of Whole Chia Seeds. LWT-Food Science and Technology, 119, 1-7.
