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

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Keywords

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

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Engineering (miscellaneous)

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