Loading...
Publication
Bee bread: sorption isotherms, thermodynamic characteristics of moisture adsorption and evaluation of adsorbed water
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.03 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
Bee bread is a value-added apiculture product produced from bee pollen by mixed lactic acid fermentation. Although
many studies focused on the bioactive components and health effects of the bee bread, there is no study concerned with
understanding its moisture adsorption properties. Herein, it was aimed to evaluate moisture adsorption properties and thermodynamics
of bee bread using different sorption models at 25 and 35 °C. The water adsorption of bee bread had Type II
characteristics, and the monolayer moisture content was calculated with BET, GAB, and Caurie models between 3.58 and
5.80 g/100 g. The Peleg and Caurie models ensured better prediction for adsorption. The stability of bee bread was high
at 25 °C according to the smaller ratio of Type III to Type II-bound water. The entropy of adsorption was 16.01–25.78 kJ/
mol.K and it decreased with the moisture adsorption. Besides, the moisture adsorption needs external energy from the
environment because of ΔG > 0.
Description
Keywords
Glass-transition temperature Sorbed water Bound water Heat Behavior Powders
Pedagogical Context
Citation
Mutlu, Ceren (2024). Bee bread: sorption isotherms, thermodynamic characteristics of moisture adsorption and evaluation of adsorbed water. Heat and Mass Transfer. ISSN 0947-7411. 60:10, p. 1745–1753
Publisher
Springer