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Moisture Sorption Isotherms of Canola Meals, and Applications to Packaging
Author(s) -
DIOSADY L.L.,
RIZVI S.S.H.,
CAI W.,
JAGDEO D.J.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14760.x
Subject(s) - canola , sorption , moisture , relative humidity , monolayer , meal , chemistry , enthalpy , equilibrium moisture content , humidity , food science , water content , materials science , thermodynamics , adsorption , organic chemistry , biochemistry , physics , geotechnical engineering , engineering
Moisture sorption isotherms were determined for defatted canola meal at 16, 22, and 34°C. The isotherms were fitted to the Guggenheim‐Anderson‐deBoer (GAB) sorption equation. This equation was then used to develop a packaging model that predicted the changes of moisture con‐tent of canola meal under stated environmental and packaging conditions. The model was tested using Melinex 813 (12 μm) and Propafilm C (28 μm) packaging films at 86% relative humidity and 23°C. The GAB equation provided a good fit to experimental data (<3% RMS). The monolayer moisture content of the meal was 9.5%. The enthalpy of sorption of the monolayer at 22°C was 84.61 KJ/mol. The model predicted the time required by packaged canola to attain a selected moisture content ± 0.5 days.