Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET
Epoxy resin was prepared by crosslinking epoxidized oil and millet flour. The reaction was carried out at three different temperatures (25, 40, and 55°C) and zinc chloride levels (1, 2, and 3%). Moisture sorption isotherms were determined at 0.1 to 0.9 water activity (aw) using a gravimetric sorptio...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/2369762 |
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| author | M. S. Alamri A. A. Mohamed S. Hussain M. A. Ibraheem Akram A. Abdo Qasem |
| author_facet | M. S. Alamri A. A. Mohamed S. Hussain M. A. Ibraheem Akram A. Abdo Qasem |
| author_sort | M. S. Alamri |
| collection | DOAJ |
| description | Epoxy resin was prepared by crosslinking epoxidized oil and millet flour. The reaction was carried out at three different temperatures (25, 40, and 55°C) and zinc chloride levels (1, 2, and 3%). Moisture sorption isotherms were determined at 0.1 to 0.9 water activity (aw) using a gravimetric sorption analyzer (Q 2000). The sigmoidal shape (type II) of the resin isotherms exhibited lower equilibrium moisture content (EMC) at higher temperature. The experimental data were modeled using GAB (Guggenheim–Anderson–de Boer) and BET (Brunauer–Emmett–Teller). The EMC of the resin was significantly lower than that of the flour, which could be attributed to the decrease in the number of water-binding sites due to the creation of dense areas during crosslinking. The low root-mean-square error (RMSE) indicates that GAB and BET were suitable for predicting the water sorption isotherm for millet flour resin. The heat of sorption of the resin was large at low moisture content and increased at higher relative humidity. It is recommended that millet flour resin be used at relative humidity below 60%. |
| format | Article |
| id | doaj-art-7747f840f5964332b0ea96f3fc5d9588 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-7747f840f5964332b0ea96f3fc5d95882025-02-03T01:30:01ZengWileyJournal of Chemistry2090-90632090-90712018-01-01201810.1155/2018/23697622369762Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BETM. S. Alamri0A. A. Mohamed1S. Hussain2M. A. Ibraheem3Akram A. Abdo Qasem4Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaEpoxy resin was prepared by crosslinking epoxidized oil and millet flour. The reaction was carried out at three different temperatures (25, 40, and 55°C) and zinc chloride levels (1, 2, and 3%). Moisture sorption isotherms were determined at 0.1 to 0.9 water activity (aw) using a gravimetric sorption analyzer (Q 2000). The sigmoidal shape (type II) of the resin isotherms exhibited lower equilibrium moisture content (EMC) at higher temperature. The experimental data were modeled using GAB (Guggenheim–Anderson–de Boer) and BET (Brunauer–Emmett–Teller). The EMC of the resin was significantly lower than that of the flour, which could be attributed to the decrease in the number of water-binding sites due to the creation of dense areas during crosslinking. The low root-mean-square error (RMSE) indicates that GAB and BET were suitable for predicting the water sorption isotherm for millet flour resin. The heat of sorption of the resin was large at low moisture content and increased at higher relative humidity. It is recommended that millet flour resin be used at relative humidity below 60%.http://dx.doi.org/10.1155/2018/2369762 |
| spellingShingle | M. S. Alamri A. A. Mohamed S. Hussain M. A. Ibraheem Akram A. Abdo Qasem Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET Journal of Chemistry |
| title | Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET |
| title_full | Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET |
| title_fullStr | Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET |
| title_full_unstemmed | Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET |
| title_short | Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET |
| title_sort | determination of moisture sorption isotherm of crosslinked millet flour and oxirane using gab and bet |
| url | http://dx.doi.org/10.1155/2018/2369762 |
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