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Adsorption behaviour of bulgur

Food Chemistry · Mart 2016

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YÖKSİS Kayıtları
Adsorption behaviour of bulgur
Food Chemistry · 2016 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
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Adsorption behaviour of bulgur
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Assessment of the antioxidant potential and fatty acid composition of four Centaurea L taxa from Turkey
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Makale Bilgileri

ISSN03088146
Yayın TarihiMart 2016
Cilt / Sayfa195 · 87-90
Özet 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°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 m0 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.

Yazarlar (4)

1
Mustafa Erbaş
2
Elif Aykin
3
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
4
Atike Nur Durak
ORCID: 0000-0001-8131-0147

Anahtar Kelimeler

Adsorption isotherm BET and GAB equations Bulgur Monolayer

Kurumlar

Akdeniz Üniversitesi
Antalya Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Chemistry
Q1 OA
SJR Skoru1,865
H-Index369
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Analytical Chemistry (Q1)
Food Science (Q1)
Medicine (miscellaneous) (Q1)
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33
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