Adsorption behaviour of bulgur

作者：Erbas Mustafa^*; Aykin Elif; Arslan Sultan; Durak Atike N

来源：Food Chemistry, 2016, 195: 87-90.

DOI：10.1016/j.foodchem.2015.06.050

• Bulgur
• Adsorption isotherm
• Monolayer
• BET and GAB equations

The aim of this research was to determine the adsorption behaviour of bulgur. Three different particle sizes (2 < coarse < 3.5, 1.6 < medium <3.0, 0.5 < fine < 2.0 mm) of bulgur, purchased from market, were kept in nine different equilibrium levels of relative humidity (8.2-97.3%) at 20, 30 and 40 degrees C. The data obtained were evaluated using BET (Brunauer-Emmett-Teller) and GAB (Guggenheim, Anderson and deBoer) sorption equations. The equilibrium moisture content of bulgur increased both with decreasing temperature and bulgur size. The constants m(0) and C of BET and GAB equations were determined to be between 2.54 and 5.03 g water per 100 g of dry matter and 4.96-16.57, respectively. Constant k was between 0.85 and 0.93, and GAB equation was determined to fit very well for bulgur adsorption, because of %E values lower than 10%. Bulgur must be stored below 70% relative humidity and with less than 10 g water per 100 g of dry mater.

• 出版日期2016-3-15