title: Adsorption behaviour of bulgur.
abstract: The aim of this research was to determine the adsorption behaviour of bulgur. Three different particle sizes (2<coarse<3.5, 1.6<medium<3.0, 0.5<fine<2.0 mm) of bulgur, purchased from market, were kept in nine different equilibrium levels of relative humidity (8.2-97.3%) at 20, 30 and 40 °C. The data obtained were evaluated using BET (Brunauer-Emmett-Teller) and GAB (Guggenheim, Anderson and deBoer) sorption equations. The equilibrium moisture content of bulgur increased both with decreasing temperature and bulgur size. The constants m0 and C of BET and GAB equations were determined to be between 2.54 and 5.03 g water per 100 g of dry matter and 4.96-16.57, respectively. Constant k was between 0.85 and 0.93, and GAB equation was determined to fit very well for bulgur adsorption, because of %E values lower than 10%. Bulgur must be stored below 70% relative humidity and with less than 10 g water per 100 g of dry mater.
authors.affiliation: Department of Food Engineering, Engineering Faculty, Akdeniz University, 07070 Antalya, Turkey. Electronic address: erbas@akdeniz.edu.tr.
authors.forename: Mustafa
authors.initials: M
authors.lastname: Erbaş
authors.affiliation: Department of Food Engineering, Engineering Faculty, Akdeniz University, 07070 Antalya, Turkey.
authors.forename: Elif
authors.initials: E
authors.lastname: Aykın
authors.affiliation: Department of Food Engineering, Engineering Faculty, Akdeniz University, 07070 Antalya, Turkey.
authors.forename: Sultan
authors.initials: S
authors.lastname: Arslan
authors.affiliation: Department of Food Engineering, Engineering Faculty, Akdeniz University, 07070 Antalya, Turkey.
authors.forename: Atike N
authors.initials: AN
authors.lastname: Durak
mesh_terms: D000327:Adsorption; D010316:Particle Size; D014908:Triticum / Q000737:chemistry*; D014867:Water
chemical_list: D014867:Water
keywords: Adsorption isotherm; BET and GAB equations; Bulgur; Monolayer