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Water sorption isotherms of crystalline raffinose by inverse gas chromatography
Author(s) -
DEMERTZIS P. G.,
RIGANAKOS K. A.,
KONTOMINAS M. G.
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00689.x
Subject(s) - raffinose , inverse gas chromatography , sorption , chemistry , crystallinity , chromatography , cluster (spacecraft) , monolayer , gas chromatography , thermodynamics , organic chemistry , adsorption , crystallography , physics , biochemistry , computer science , programming language , sucrose
Summary The interaction of water with crystalline raffinose was studied by inverse gas chromatography. Water sorption isotherms were constructed at 30, 35, 40 and 50°C with water activity ( a w ) values between 0.0 and 0.7. Experimental data were successfully fitted to the BET, GAB and Freundlich equations and the monolayer and sorptive capacities of raffinose were calculated. These values were found to be lower than the corresponding literature values for other sugars and were attributed to the high degree of crystallinity of raffinose. The thermodynamics of the above interaction were further studied by application of the Zimm‐Lundberg cluster theory. Results indicate a strong tendency for water molecules to cluster even at relatively low water activity.