Kinetic model of water vapour adsorption by gluten-free starch

Ocieczek, Aneta; Kostek, Robert; Ruszkowska, M.

doi:10.1515/intag-2015-0006

Cited by 3 publications

(8 citation statements)

References 11 publications

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“…Thus, the static magnetic field resulted in the performance of more work in comparison to the work performed in the absence of the magnetic field impact (Bolton, 1982;Feynman et al, 1974). After the experiment, the examined systems were in states other than the states they were in before the work was done, as determined by changes in the weight of the samples and the saturated salt solutions (Ocieczek, 2013;Ocieczek et al, 2015;Ocieczek and Otremba, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The final step of the research consisted of a comparison of the sorption range in the control conditions and when stimulated with a static magnetic field. Differences in the equilibrium state were determined by comparing the water content in the examined samples after eight days of storage, which was assumed as a satisfactory period for reaching a state of dynamic equilibrium by this system (Ocieczek et al, 2015). A statistical evaluation of the differences demonstrated that the range of adsorption, expressed as an increase in the weight of the samples after eight days of storage, was higher in the magnetic field condition (tGC/GF/NaCl = 14.0608; tSC/SF/NaCl = 12.311; t0,001 = 8.61).…”

Section: Resultsmentioning

confidence: 99%

“…The range of the sorption process is reflected in the static description of this phenomenon, namely, the sorption isotherm (Figura and Teixeira, 2007;Gondek and Lewicki, 2007;Ocieczek et al, 2015). However, each point at the sorption isotherm is reached as a result of a dynamic process with different specificity, related to more or less complex mechanisms, which lead to achieving the status of dynamic equilibrium (Huespe et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…In this experiment, the time required to reach the state of dynamic equilibrium was assumed based on the research results reported by Ocieczek et al (2015). This time was extended, assuming that the rate of reaching dynamic equilibrium may be different, depending on the properties of the sorbents used in the experiment.…”

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Water Vapor Sorption on the Surface of Selected Organic Samples in an Artificial Static Magnetic Field of 10 mT

Ocieczek¹,

Otremba²

2020

IJTech

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This paper presents one of the aspects of a wide range of challenges related to space exploration. The main factor making it possible for humans to engage in space exploration is the provision of a basic element of existence, which is stable quality food. The starting point for the conducted research was the assumption that surface phenomena, involving water and determining food stability, can occur with different intensities under extra-terrestrial conditions. The results of this study describe the effect of the 10 mT static magnetic field on the process of water vapor particle adsorption and desorption on the surface of organic samples. The research material included powders with hygroscopic properties: gelatin (protein) and starch (carbohydrates). The research included a comparison of the direction, dynamics, and range of water vapor sorption in control conditions in a homogenous, static magnetic field. The research involved the use of desiccators with aqueous saturated solutions of NaOH and NaCl, and a static magnetic field generator. The obtained results indicate that magnetic field has an effect on the course of sorption on organic samples, and it can determine food stability during storage. The results of this work also indicate that there is the potential for reducing the costs of food preservation by drying it in the presence of a magnetic field; the study introduces innovative solutions in the construction of cereal silos, which is part of the concept of sustainable development.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Water Vapor Sorption on the Surface of Selected Organic Samples in an Artificial Static Magnetic Field of 10 mT

Ocieczek¹,

Otremba²

2020

IJTech

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show abstract

“…Surface phenomena affect both the kinetics and intensity (kinetics + range) of many physical, physicochemical, chemical, biochemical, and microbiological processes. These, in turn, determine the storage stability of food (Rahman 2006, Ocieczek et al 2015. One natural and commonly occurring phenomenon is the drying of biological matter, the essence of which is water desorption from its surface to the environment.…”

Section: Introductionmentioning

confidence: 99%

Effect of a magnetic field on water desorption from the surface of potato starch

Ocieczek¹,

Otremba²

2019

Acta Agroph.

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A b s t r a c t. In this work we describe the kinetics and the extent of water desorption from the surface of natural organic particles under conditions of a magnetic field, with magnetic induction exceeding a thousand times the induction of a geomagnetic field. The scope of the present study included a comparative analysis of the kinetics and the extent of water vapour desorption under natural conditions and in an artificially-created magnetic field. The research material were potato starch particles that were characterized in terms of grain size. The results of the study showed that the impact of a strong magnetic field significantly affects both the kinetics of the process of water vapour desorption as well as its extent. Regardless of the test temperature, the magnetic field effect increased the kinetics and extent of the phenomenon under study. Starch particles dehydrated more rapidly and deeper under the influence of a strong magnetic field. This fact enables us to state that under conditions different than those occurring on the Earth's surface, the storage stability of organic particles will be significantly different from those observed in Earthlike conditions. This, in turn, may contribute to a radical change in the durability of food found in such conditions. The result of this experiment also raises hopes for the use of magnetic fields to reduce the costs associated with energy-intensive drainage processes. This may be of particular importance when dewatering substances sensitive to high temperatures. The results achieved also point to the feasibility of increasing the functional effectiveness of the facilities used for the dehydration of products sensitive to high temperatures.K e y w o r d s: magnetic field, increase in desorption kinetics, increase in the extent of desorption, food durability in extraterrestrial conditions * Work conducted from funds of the Gdynia Maritime University for scientific activity WPiT/2019/PZ/05

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Differential model of the kinetics of water vapour adsorption on maize starch particles

Ocieczek¹,

Kostek²,

Toczek³

2023

Int. Agrophys.

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A b s t r a c t . An understanding of the kinetics of water vapour sorption allows for the prediction of the stability of food in the management of transport and storage processes, it also facilitates the optimization of drying processes, and the rationalization of the methods of studying sorption statics. The present study aimed to determine an appropriate model of the kinetics of water vapour sorption on the surface of maize starch particles, which could prove useful in describing kinetic curves as well as allowing for the determination of the time required to reach a state of equilibrium. Experimental data was obtained through the continuous measurement of the increase in sample mass. The model was developed by matching the simulation results to the experimental results. Its parameters were identified by minimizing the mean square error between the time courses of the simulation and the experimental results, which allowed for the avoidance of problems concerning data processing and the loss of information. Two methods were deployed in order to minimize the occurrence of error: multi-start and gradient ones. The proposed model provided an appropriate description of the kinetics of water vapour adsorption by maize starch, regardless of the mass of the samples used and the physical state of their particles. The time required for a state of equilibrium to be attained was significantly shorter than the usually assumed period of 30 days.K e y w o r d s: sorption kinetics, two-component model, sorption, storage management

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Kinetic model of water vapour adsorption by gluten-free starch

Cited by 3 publications

References 11 publications

Water Vapor Sorption on the Surface of Selected Organic Samples in an Artificial Static Magnetic Field of 10 mT

Water Vapor Sorption on the Surface of Selected Organic Samples in an Artificial Static Magnetic Field of 10 mT

Effect of a magnetic field on water desorption from the surface of potato starch

Differential model of the kinetics of water vapour adsorption on maize starch particles

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