Characteristics of pores as measured by porosimetry and microscopy considering spaghetti as a model system

Mohammad Shafiur Rahman, Abdullah Al-Mamun*, Issa S. Al-Amri

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةمراجعة النظراء

ملخص

Open pore porosity of spaghetti was measured by helium (He) gas pycnometer and mercury (Hg) porosimetry and it was observed as 0.025 and 0.023, respectively. Pore size distribution curve from mercury porosimetry indicated two sharp crests, at alternate position of 59±8 μm and 6.4±0.9 μm diameter pore; while Scanning Electron Microscopy (SEM) showed two types of pores, first class was cracks and second one was holes. The average width of the cracks (channel) and diameters of holes were determined as 3.6±1.5 μm and 1.0±0.3, respectively. The moisture sorption isotherm of spaghetti was measured by dynamic sorption method and modeled by Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAM) models. The values of BET monomolecular layer were observed as 3.24 and 5.91kg water/kg dry solids, respectively for adsorption and desorption cycles.

اللغة الأصليةEnglish
رقم المقال20160366
دوريةInternational Journal of Food Engineering
مستوى الصوت13
رقم الإصدار8
المعرِّفات الرقمية للأشياء
حالة النشرPublished - أغسطس 28 2017

ASJC Scopus subject areas

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