title: Effect of temperature on sorption isotherms of Brussels sprout.
abstract: The effect of temperature (0, 20 and 40 degrees C) on the sorptivity of freeze-dried Brussels sprout was studied. It was checked which of the sorption isotherm equations that included temperature was the best to estimate experimental data. The surface area of a monolayer and isosteric heat of sorption was calculated. From the tested equations the Guggenheim-Anderson-de Boer (GAB) and Oswin equations appeared to be the best for describing sorption isotherms of freeze-dried Brussels sprout. The Clausius-Clapeyron equation was found suitable for the calculation of pure isosteric heat of sorption.
authors.affiliation: Technical University of Lodz, Faculty of Food Chemistry and Biotechnology, Department of Food Refrigeration, Stefanowskiego Str. 4/10, PL-90-924 Lódź, Poland. irzyniec@snack.p.lodz.pl
authors.forename: Zbigniew
authors.initials: Z
authors.lastname: Irzyniec
authors.forename: Jolanta
authors.initials: J
authors.lastname: Klimczak
mesh_terms: D000327:Adsorption; D000465:Algorithms; D001937:Brassica / Q000737:chemistry*; D005612:Freeze Drying; D008433:Mathematics; D013696:Temperature