Adsorption behaviour of bulgur

Mustafa Erbaş; Elif Aykın; Sultan Arslan; Atike N Durak

doi:10.1016/j.foodchem.2015.06.050

Adsorption behaviour of bulgur

Food Chem. 2016 Mar 15:195:87-90. doi: 10.1016/j.foodchem.2015.06.050. Epub 2015 Jun 19.

Authors

Mustafa Erbaş¹, Elif Aykın², Sultan Arslan², Atike N Durak²

Affiliations

¹ Department of Food Engineering, Engineering Faculty, Akdeniz University, 07070 Antalya, Turkey. Electronic address: erbas@akdeniz.edu.tr.
² Department of Food Engineering, Engineering Faculty, Akdeniz University, 07070 Antalya, Turkey.

PMID: 26575716
DOI: 10.1016/j.foodchem.2015.06.050

Abstract

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 °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 m0 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.

Keywords: Adsorption isotherm; BET and GAB equations; Bulgur; Monolayer.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Adsorption
Particle Size
Triticum / chemistry*
Water

Substances

Water