Differential model of the kinetics of water vapour adsorption on maize starch particles
More details
Hide details
Faculty of Management and Quality Science, Gdynia Maritime University, 81-87 Morska St., 81-225 Gdynia, Poland
Faculty of Mechanical Engineering, Bydgoszcz University of Science and Technology, 7 Kaliskiego Ave., 85-796 Bydgoszcz, Poland
Faculty of Marine Engineering, Gdynia Maritime University, 81-87 Morska St., 81-225 Gdynia, Poland
Final revision date: 2023-04-12
Acceptance date: 2023-04-24
Publication date: 2023-06-01
Corresponding author
Aneta Ocieczek   

Faculty of Management and Quality Science, Gdynia Maritime University, Morska 81-87, 81-225, Gdynia, Poland
Int. Agrophys. 2023, 37(2): 215–223
  • Equilibrium by adsorption of water vapor is established in less than 30 days.
  • Particle size does not change water vapor adsorption kinetics.
  • Particle size influences on equilibrium state achieved by water vapor adsorption.
  • Differential model of the kinetics of water vapor adsorption is useful.
An understanding of the kinetics of water vapour sorption allows for the prediction of the stability of food in the management of transport and storage processes, it also facilitates the optimization of drying processes, and the rationalization of the methods of studying sorption statics. The present study aimed to determine an appropriate model of the kinetics of water vapour sorption on the surface of maize starch particles, which could prove useful in describing kinetic curves as well as allowing for the determination of the time required to reach a state of equilibrium. Experimental data was obtained through the continuous measurement of the increase in sample mass. The model was developed by matching the simulation results to the experimental results. Its parameters were identified by minimizing the mean square error between the time courses of the simulation and the experimental results, which allowed for the avoidance of problems concerning data processing and the loss of information. Two methods were deployed in order to minimize the occurrence of error: multi-start and gradient ones. The proposed model provided an appropriate description of the kinetics of water vapour adsorption by maize starch, regardless of the mass of the samples used and the physical state of their particles. The time required for a state of equilibrium to be attained was significantly shorter than the usually assumed period of 30 days.
The authors declare that they have no conflict of interest.
Ahmed M.W. and Islam M.N., 2018. Moisture sorption characteristics of selected commercial flours (wheat, rice and corn) of Bangladesh. Am. J. Food Sci. Technol., 6, 6, 274-279,
Akoy E., Von Hörsten D., and Ismail M., 2013. Moisture adsorption characteristics of solar-dried mango slices. Int. Food Res. J., 20(2), 883-890.
Ansari S., Farahnaky A., Majzoobi M., and Badii F., 2011. Modeling the effect of glucose syrup on the moisture sorption isotherm of figs. Food Biophys., 6, 377-389,
Atkins P.W., 2003. Physical chemistry (in Polish). PWN, Warszawa, Poland.
Bejar A.K., Mihoubi N.B., and Kechaou N., 2012. Moisture sorption isotherms – Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves. Food Chem., 132, 1728-1735,
Bonilla E., Azuara E., Beristain C.I., and Vernon-Carter E.J., 2010. Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices. Food Hydrocoll., 24, 633e640,
Chi C., Li X., Huang S., Chen L., Zhang Y., Li L., and Miao S., 2021. Basic principles in starch multi-scale structuration to mitigate digestibility: A review. Trends Food Sci. Technol., 109, 154-168,
Dutkiewicz E.T., 1998. Physicochemistry of surface. (in Polish). Wydawnictwo Naukowo-Techniczne, Warszawa, Poland.
Furmaniak S., Terzyk A.P., and Gauden P.A., 2007. The general mechanism of water sorption on foodstuffs – Importance of the multitemperature fitting of data and the hierarchy of models. J. Food Engin., 82, 528-535,
Gondek E. and Lewicki P.P., 2007. Kinetics of water vapour sorption by selected ingredients of muesli-type mixtures. Pol. J. Food Nutr. Sci., 57, 3(A), 23-26.
Goula A.M., Karapantsios T.D., Achilias D.S., and Adamopoulos K.G., 2008. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. J. Food Engin., 85, 73-83,
Igbabul B.D., Ariahu C.C., and Umeh E.U., 2013. Moisture adsorption isotherms of african arrowroot lily (Tacca involucrata) tuber mash as influenced by blanching and natural fermentation. J. Food Res., 2, 3,
Kohler R., Alex R., Brielmann R., Ausperger B., 2006. A new kinetic model for water sorption isotherms of cellulosic materials. Macromolecular Symposia - Wiley Online Library, 244, 89-96,
Labuza T.P. and Altunakar B., 2007. Diffusion and sorption kinetics of water in foods In: Water activity in foods fundamentals and applications (Eds G.V. Barbosa-Cánovas, A.J. Fontana Jr., S.J. Schmidt, T.P. Labuza). Blackwell Publishing and the Institute of Food Technologists, 9, 215-238.
Lima É.C., Adebayo M.A., and Machado F.M., 2015. Kinetic and equilibrium models of adsorption. In: Carbon nanomaterials as adsorbents for environmental and biological applications (Eds P. Carlos, C.P. Bergmann, F.M. Machado), Springer International Publishing, Switzerland, 33-69,
Limousin G., Gaudet J.-P., Charlet L., Szenknect S., Barthe`s V., and Krimissa M., 2007. Sorption isotherms: A review on physical bases, modeling and measurement. J. Appl. Geochem., 22, 249-275,
Machado F.M., Bergmann C.P., Lima E.C., Royer B., de Souza F.E., Jauris I.M., Calvete T., and Fagan S.B., 2012. Adsorption of Reactive Blue 4 dye from water solutions by carbon nanotubes: experiment and theory. Phys. Chem. Chem. Phys., 14(31), 11139-11153,
Mittala H., Alili A.A., and Alhassan S.M., 2020. Adsorption isotherm and kinetics of water vapors on novel superporous hydrogel composites. Micropor. Mesopor. Mat., 299,
Mrad N.D., Bonazzi C., Boudhrioua N., Kechaou N., and Courtois F., 2012. Moisture sorption isotherms, thermodynamic properties, and glass transition of pears and apples. Drying Technol., 30(13), 1397-1406,
Noorbakhsh S., Tabil L. JR., and Ghazanfari A., 2006. Analysis and modeling of water absorption by yellow dent corn kernels before and during gelatinization process. Asian J. Plant Sci., 5(5), 805-810,
Ocieczek A., Kostek R., and Ruszkowska M., 2015. Kinetic model of water vapour adsorption by gluten-free starch. Int. Agrophys., 29(1), 115-119,
Patindol J.A., Siebenmorgen T.J., and Wang Y.-J., 2015. Impact of environmental factors on rice starch structure: A review. Starch/Stärke, 67, 42-54,
Qiu H., Lv L., Pan B-c., Zhang Q-j., Zhang W-m., and Zhang Q-x., 2009. Critical review in adsorption kinetic models. J. Zhejiang Univ. Sci. A, 10(5),716-724,
Sahin S. and Sumnu S.G., 2006. Physical properties of foods. springer science + business media, LLC. Springer New York, NY.
Sandle T., 2016. The importance of water activity for risk assessing pharmaceutical products. J Pharm Microbiol., 2, 1.
Silva E.K., de Barros Fernandes R.V., Borges S.V., Botrel D.A., and Queiroz F., 2014. Water adsorption in rosemary essential oil microparticles: Kinetics, thermodynamics and storage conditions. J. Food Engin., 140, 39-45,
Spiess W.E.L. and Wolf W., 1986. The results of the COST 90 project on water activity. In: Physical properties of foods, (Eds R. Jowitt, F. Escher, M. Kent, B. McKenna, M. Roques). Applied Science Publishers, London.
Stępień A., Witczak M., and Witczak T., 2020. Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins. LWT - Food Sci. Technol., 134, 110192,
Stępień A., Witczak M., and Witczak T., 2022. The thermal characteristics, sorption isotherms and state diagrams of the freeze-dried pumpkin-inulin powders. Molecules, 27(7), 2225,
Švábová M., Weishauptová Z., and Přibyl O., 2011. Water vapour adsorption on coal. Fuel, 90, 1892-1899,
Szulc K. and Lenart A., 2012. Water vapour adsorption properties of agglomerated baby food powders. J. Food Eng., 109(1), 135-141,
Wang Y., Zhao H., Deng H., Song X., Zhang W., Wu S., and Wang J., 2019. Influence of pretreatments on microwave vacuum drying kinetics, physicochemical properties and sensory quality of apple slices. Pol. J. Food Nutr. Sci., 69, 3, 297-306,
Zhao J.-H., Liu F., Wen X., Xiao H.-W., and Ni Y.-Y., 2015. State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze-concentration condition. J. Food Engin., 157, 49-56,
Zhou Z., Zhang Y., Chen X., Zhang M., and Wang Z., 2014. Multi-scale structural and digestion properties of wheat starches with different amylose contents. Int. J. Food Sci. Technol., 49, 2619-2627.