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Adsorption behaviour of bulgur
Mustafa Erbaş1, Elif Aykın1, Sultan Arslan1
1Department of Food Engineering, Engineering Faculty, Akdeniz University, 07070 Antalya, Turkey.
Food Chemistry
|November 18, 2015
Summary
Bulgur
Area of Science:
- Food science and technology
- Agricultural engineering
- Physical chemistry
Background:
- Understanding bulgur's water adsorption is crucial for storage and processing.
- Factors like particle size, temperature, and relative humidity influence moisture content.
Purpose of the Study:
- To investigate the adsorption behavior of bulgur.
- To determine the impact of particle size and temperature on moisture adsorption.
- To model bulgur's water sorption using established equations.
Main Methods:
- Bulgur samples of three particle sizes were exposed to nine relative humidity levels at three temperatures (20, 30, 40 °C).
- Adsorption data were analyzed using Brunauer-Emmett-Teller (BET) and Guggenheim, Anderson, and de Boer (GAB) sorption equations.
- Model parameters (m0, C, k) were calculated, and goodness-of-fit was assessed using %E values.
Main Results:
- Equilibrium moisture content increased with decreasing temperature and decreasing bulgur particle size.
- BET and GAB constants were determined: m0 (2.54–5.03 g/100 g dry matter), C (4.96–16.57), and k (0.85–0.93).
- The GAB equation provided a very good fit for bulgur adsorption data (%E < 10%).
Conclusions:
- Bulgur's moisture adsorption is significantly influenced by temperature and particle size.
- Optimal storage conditions for bulgur are below 70% relative humidity and a moisture content of less than 10 g water per 100 g dry matter.
- The GAB model accurately describes bulgur's water sorption behavior, aiding in predicting its stability.
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