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

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Abstract

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.

Original languageEnglish
Article number20160366
JournalInternational Journal of Food Engineering
Volume13
Issue number8
DOIs
Publication statusPublished - Aug 28 2017

Fingerprint

Mercury
mercury
Sorption
Microscopy
microscopy
Microscopic examination
pycnometers
Cracks
Helium
helium
sorption isotherms
Porosity
desorption
Electron Scanning Microscopy
sorption
Adsorption
porosity
Pore size
Isotherms
Monolayers

Keywords

  • Material Density
  • Microscopy
  • Particle Density
  • Porosity
  • Water Activity

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Engineering (miscellaneous)

Cite this

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title = "Characteristics of pores as measured by porosimetry and microscopy considering spaghetti as a model system",
abstract = "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.",
keywords = "Material Density, Microscopy, Particle Density, Porosity, Water Activity",
author = "Rahman, {Mohammad Shafiur} and Abdullah Al-Mamun and Al-Amri, {Issa S.}",
year = "2017",
month = "8",
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doi = "10.1515/ijfe-2016-0366",
language = "English",
volume = "13",
journal = "International Journal of Food Engineering",
issn = "1556-3758",
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T1 - Characteristics of pores as measured by porosimetry and microscopy considering spaghetti as a model system

AU - Rahman, Mohammad Shafiur

AU - Al-Mamun, Abdullah

AU - Al-Amri, Issa S.

PY - 2017/8/28

Y1 - 2017/8/28

N2 - 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.

AB - 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.

KW - Material Density

KW - Microscopy

KW - Particle Density

KW - Porosity

KW - Water Activity

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