Related Experiment Videos
Effect of temperature on sorption isotherms of Brussels sprout
Zbigniew Irzyniec1, Jolanta Klimczak
1Technical University of Lodz, Faculty of Food Chemistry and Biotechnology, Department of Food Refrigeration, Stefanowskiego Str. 4/10, PL-90-924 Lódź, Poland. irzyniec@snack.p.lodz.pl
Abstract:
The effect of temperature (0, 20 and 40 degrees C) on the sorptivity of freeze-dried Brussels sprout was studied. It was checked which of the sorption isotherm equations that included temperature was the best to estimate experimental data. The surface area of a monolayer and isosteric heat of sorption was calculated. From the tested equations the Guggenheim-Anderson-de Boer (GAB) and Oswin equations appeared to be the best for describing sorption isotherms of freeze-dried Brussels sprout. The Clausius-Clapeyron equation was found suitable for the calculation of pure isosteric heat of sorption.