Kinetic model of water vapour adsorption by gluten-free starch
 
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1
Department of Hotel and Tourism Management, Gdynia Maritime University, Morska 83, 81-225 Gdynia, Poland
2
University of Technology and Life Sciences in Bydgoszcz, Al. Prof. S. Kaliskiego 7, 85-796 Bydgoszcz, Poland
Publish date: 2015-01-15
 
Int. Agrophys. 2015, 29(1): 115–119
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ABSTRACT
This study evaluated the kinetics of water vapour adsorption on the surface of starch molecules derived from wheat. The aim of the study was to determine an equation that would allow estimation of water content in tested material in any time-point of the adsorption process aimed at settling a balance with the environment. An adsorption isotherm of water vapour on starch granules was drawn. The parameters of the Guggenheim, Anderson, and De Boer equation were determined by character­izing the tested product and adsorption process. The equation of kinetics of water vapour adsorption on the surface of starch was determined based on the Guggenheim, Anderson, and De Boer model describing the state of equilibrium and on the model of a first-order linear inert element describing the changes in water content over time.
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