Adsorption behaviour of bulgur

ERBAŞ M., Aykin E., Arslan S., DURAK A.

FOOD CHEMISTRY, cilt.195, ss.87-90, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 195
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.foodchem.2015.06.050
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.87-90
  • Anahtar Kelimeler: Bulgur, Adsorption isotherm, Monolayer, BET and GAB equations, MOISTURE SORPTION ISOTHERMS, WHEAT, FOODS, TEMPERATURE, PRODUCTS, PARAMETERS, COMPONENTS, EQUATIONS, SEMOLINA, DISC
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The aim of this research was to determine the adsorption behaviour of bulgur. Three different particle sizes (2 < coarse < 3.5, 1.6 < medium <3.0, 0.5 < fine < 2.0 mm) of bulgur, purchased from market, were kept in nine different equilibrium levels of relative humidity (8.2-97.3%) at 20, 30 and 40 degrees C. The data obtained were evaluated using BET (Brunauer-Emmett-Teller) and GAB (Guggenheim, Anderson and deBoer) sorption equations. The equilibrium moisture content of bulgur increased both with decreasing temperature and bulgur size. The constants m(0) and C of BET and GAB equations were determined to be between 2.54 and 5.03 g water per 100 g of dry matter and 4.96-16.57, respectively. Constant k was between 0.85 and 0.93, and GAB equation was determined to fit very well for bulgur adsorption, because of %E values lower than 10%. Bulgur must be stored below 70% relative humidity and with less than 10 g water per 100 g of dry mater. (C) 2015 Elsevier Ltd. All rights reserved.