The Hygroscopic Properties and Sorption Isosteric Heats of Different Chinese Wheat Types

Xingjun Li

Journal of Food Research, 2012, vol. 1, issue 2

Abstract: The moisture sorption isotherm data of fourteen Chinese wheat varieties were determined using the static gravimetric method at five different temperatures (10, 20, 25, 30 and 35 °C) and relative humidity ranging from 11.3 to 96%. Eight models, namely Brunauer-Emmett-Teller, CAE, Chen-Clayton, Modified-Chung-Pfost (MCPE), Modified-Henderson, Modified-Guggenheim-Anderson-deBoer, and Modified-Oswin and Strohman-Yoerger, were used to fit the sorption data. MCPE shows the best fitting results. A significant hysteresis effect was found between wheat desorption and adsorption isotherm at lower ERH, but the similar hygroscopic properties remained for different wheat types like hard vs. soft, red vs. white, and winter vs. spring, respectively. The experimental results show that the isosteric heats for both wheat adsorption and desorption, and all the sorption heats for different wheat types decrease rapidly with increasing seed moisture initially, however, after the moisture is more than 15% w.b. they decrease tardily with increasing moisture content. The isosteric heats of wheat desorption were considerably higher than those of adsorption below 17.5% m.c., but the similar sorption isosteric heats were found for wheat types like hard vs. soft, red vs. white, or winter vs. spring, respectively. It is concluded that the wheat grains from different types have similar hygroscopic properties and sorption isosteric heats and can be synchronously dealt with during physical control in storage.

Keywords: Crop; Production/Industries (search for similar items in EconPapers)
Date: 2012
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/404970/files/16747-53216-1-SM.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:404970

Access Statistics for this article

More articles in Journal of Food Research from Canadian Center of Science and Education
Bibliographic data for series maintained by AgEcon Search ().