Adsorption of Water on Cereal-Bread Type Dietary Fibers

Document Type

Article

Publication Date

1-1-1993

Publication Title

Journal of Food Engineering

Abstract

A study involving the water sorption characteristics of cereal-bread type food fibers was conducted, using a gravimetrical adsorption apparatus. Water adsorption data for four dietary fibers, corn bran, wheat bran, oat fiber and rice fiber, were measured at 278, 288, 298 and 310 K. The results showed that the adsorption of water vapor on these fibers are primarily due to physical forces, and all fibers investigated exhibited energetically heterogeneous surfaces. It was found that the distribution of the major components of the dietary fiber has an impact on the fiber's water sorption capacity. The isotherm data were correlated by using the BET and GAB multilayer adsorption models. The BET equation gave accurate correlations for up to 35 to 40% of the saturation pressure, while the GAB equation provided much better correlation of the data for the higher relative pressures. © 1993.

DOI

10.1016/0260-8774(93)90017-E

Volume

20

Issue

1

Link to Full Text

Share

COinS