Effect of temperature on sorption isotherms of Brussels sprout

✍ Scribed by Irzyniec, Zbigniew ;Klimczak, Jolanta

• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 131 KB
• Volume: 47
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.200390003

✦ Synopsis

Abstract

The effect of temperature (0, 20 and 40°C) on 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.