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Dushkova M, Dimov M, Lazarov L, Pencheva M, Kostova I, Damyanova S, Menkov N, Stoyanova A, Ercisli S, Assouguem A, Alina Marc R, Ayvaz Sonmez D, Ullah R, Bari A. Physical, chemical, sorption and microbiological characteristics of fennel fruits. Heliyon 2023; 9:e19127. [PMID: 37674851 PMCID: PMC10477444 DOI: 10.1016/j.heliyon.2023.e19127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 08/12/2023] [Accepted: 08/13/2023] [Indexed: 09/08/2023] Open
Abstract
Fennel (Foeniculum officinale Mill. var. dulce Mill) is an annual aromatic plant of the Lamiaceae family. Its fruits are processed to obtain essential oil for use in the food industry and cosmetics. The physical parameters of the fruits, i.e. length (5.50-8.00 mm), width (1.50-2.00 mm), volume of 100 fruits (1.36 × 10-6 m3), density of 100 fruits (935.82 kg/m3), average volume of one fruit (1.36 × 10-8 m3), average equivalent diameter of one fruit (2.96 mm), angle of repose, stainless steel (from 16 to 22°), angle of repose, black steel (from 19 to 28°), angle of repose, plywood (from 18 to 24°), and their chemical parameters, i.e. moisture (13.49%), ash (6.49%), protein (18.25%), essential oil (8.38%), vegetable oil (10.52%), and total carbohydrates (51.04%) were determined for the fruits. The adsorption and desorption isotherms of the fennel fruits were obtained using the static gravimetric method at two temperatures, 20 and 40 °C. The Halsey model provided a good description of the sorption isotherms, which were of type II according to Brunauer's classification. The increase in the temperature led to a significant decrease in the monolayer moisture. The contamination on the fruit surface at three relative humidities (0.43, 0.59, and 0.76) at 20 °C was determined.
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Affiliation(s)
- Mariya Dushkova
- Department of Process Engineering, University of Food Technologies, 4002, Plovdiv, Bulgaria
| | - Milen Dimov
- Department Food Technology, Trakia University, 8600, Yambol, Bulgaria
| | - Lazar Lazarov
- Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 4002, Plovdiv, Bulgaria
| | - Martina Pencheva
- Branch-Razgrad, Razgrad, University of Russe “Angel Kanchev”, Bulgaria
| | - Iliana Kostova
- Branch-Razgrad, Razgrad, University of Russe “Angel Kanchev”, Bulgaria
| | - Stanka Damyanova
- Branch-Razgrad, Razgrad, University of Russe “Angel Kanchev”, Bulgaria
| | - Nikolay Menkov
- Department of Process Engineering, University of Food Technologies, 4002, Plovdiv, Bulgaria
| | - Albena Stoyanova
- Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 4002, Plovdiv, Bulgaria
| | - Sezai Ercisli
- Department of Horticulture, Atatürk University, Erzurum, 25240, Turkey
- HGF Agro, Ata Teknokent, TR-25240, Erzurum, Turkey
| | - Amine Assouguem
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Imouzzer Street, Fez P.O. Box 2202, Morocco
| | - Romina Alina Marc
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania
- Technological Transfer Center “CTT-BioTech”, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Floreşti Street, No. 64, 400509, Cluj-Napoca, Romania
| | | | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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Rolandelli G, Farroni AE, Buera MDP. Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation. Food Chem 2022; 373:131422. [PMID: 34710693 DOI: 10.1016/j.foodchem.2021.131422] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 09/29/2021] [Accepted: 10/13/2021] [Indexed: 11/04/2022]
Abstract
Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content through the Gordon and Taylor model. Enthalpy relaxations, identified by thermal analysis at 50-70 °C were studied through transverse relaxation times (T2) measured after Hahn spin-echo sequence, which revealed a rearrangement of the biopolymers structures that cause immobilization of polymer chains and reduced mobility of water molecules with weak interactions with solids (lower T22). The higher lipid content of quinoa flour was manifested after the CPMG sequence (T2 ≈ 100 ms) and caused reduced hygroscopicity and Tg values compared with corn flour systems. 1H NMR resulted efficient for assigning proton populations and understanding the changes in their distribution with temperature, analyzing glass transition and interpreting the implications of enthalpy relaxations processes in corn and quinoa flours.
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Affiliation(s)
- Guido Rolandelli
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Industrias y Química Orgánica. Intendente Güiraldes, 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Intendente Güiraldes, 2160, Ciudad Universitaria, C1428EGA, Buenos Aires, Argentina.
| | - Abel Eduardo Farroni
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Pergamino (INTA - EEA Pergamino). Av. Frondizi km 4.5, 2700 Pergamino, Buenos Aires, Argentina
| | - María Del Pilar Buera
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Industrias y Química Orgánica. Intendente Güiraldes, 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Intendente Güiraldes, 2160, Ciudad Universitaria, C1428EGA, Buenos Aires, Argentina
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Manich AM, Lis MJ, Perez‐Rentero S, Algaba I, Marti M, Cayuela D. Influence of alkaline delignification on moisture uptake behavior and bonding enthalpies of hemp. J Appl Polym Sci 2021. [DOI: 10.1002/app.50990] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Albert M. Manich
- Institute for Advanced Chemistry of Catalonia (IQAC‐CSIC) Barcelona Spain
| | - Manuel J. Lis
- Textile Research Institute of Terrassa (INTEXTER) Universitat Politècnica de Catalunya Terrassa Spain
| | - Sonia Perez‐Rentero
- “Josep Carilla” Thermal Analysis and Calorimetry Laboratory (IQAC‐CSIC) Barcelona Spain
| | - Ines Algaba
- Statistics and Operations Research Department Universitat Politècnica de Catalunya Terrassa Spain
| | - Meritxell Marti
- Cosmetic and Textile Innovations Group (IQAC‐CSIC) Barcelona Spain
| | - Diana Cayuela
- Textile Research Institute of Terrassa (INTEXTER) Universitat Politècnica de Catalunya Terrassa Spain
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Jayapragasam P, Le Bideau P, Loulou T. Selection of better mathematical model describing cake baking for inverse analysis. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.12.012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Rolandelli G, García-Navarro YT, García-Pinilla S, Farroni AE, Gutiérrez-López GF, Buera MDP. Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100140] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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de Sá Mendes N, Favre LC, Rolandelli G, Ferreira CDS, Gonçalves ÉCBDA, Buera MDP. Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (
Capsicum baccatum
) proposed as food ingredient. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14358] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nathânia de Sá Mendes
- Laboratory of Bioactives Federal University of State of Rio de Janeiro UNIRIO. Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil
| | - Leonardo Cristian Favre
- Departamento de Industrias y Departamento de Química Orgánica Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
| | - Guido Rolandelli
- Departamento de Industrias y Departamento de Química Orgánica Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
| | - Cristina dos Santos Ferreira
- Departamento de Industrias y Departamento de Química Orgánica Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
| | - Édira C. B. de A. Gonçalves
- Laboratory of Bioactives Federal University of State of Rio de Janeiro UNIRIO. Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil
| | - María del Pilar Buera
- Departamento de Industrias y Departamento de Química Orgánica Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
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Yang R, Ju H, Yuan L, Ye H, Lin S. Exploration on self-equilibrium rule and adsorption-desorption model between pine nut (Pinus koraiensis) peptide molecules and environmental moisture molecules. Food Res Int 2020; 132:109082. [PMID: 32331682 DOI: 10.1016/j.foodres.2020.109082] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 01/09/2020] [Accepted: 02/04/2020] [Indexed: 11/17/2022]
Abstract
The storage of pine nut (Pinus koraiensis) peptide (PNP) powder involves hygroscopic phenomena. To investigate the adsorption and self-equilibrium rules between these peptides and the environmental moisture molecules, several studies such as low-field nuclear magnetic resonance (LF-NMR), dynamic vapor sorption (DVS) and adsorption-desorption models were done. The results showed that the outward moisture migration occurred during storage as 7.80% and 16.68% moisture were respectively constrained by the original sample and 90 days after lyophilization, by chemical bonding. Additionally, 1.79% moisture was lost in PNP powder at day 90. The optimized adsorption model for PNP powder was changed from Henderson's to Oswin's model during the 90 days' storage whereas the optimized desorption model was changed from Halsey's to GAB's model. The PNP powder at day 90 presented smaller particles with an average diameter and height of 15.645 nm and 50 nm, respectively, and it contained more molecular moisture which cannot be removed. The free thiol of the PNP powder at day 0 and day 90 was 1.75 ± 0.16 μM SH/g and 1.95 ± 0.16 μM SH/g, respectively, and the total sulfhydryl was 101.46 ± 1.06 μM SH/g and 118.44 ± 1.27 μM SH/g. The registered increased sulfhydryl content contributed to the generation of off-flavor.
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Affiliation(s)
- Ruiwen Yang
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Huapeng Ju
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Liyan Yuan
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Haiqing Ye
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Songyi Lin
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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Vasile FE, Judis MA, Mazzobre MF. Moisture sorption properties and glass transition temperature of a non-conventional exudate gum (Prosopis alba) from northeast Argentine. Food Res Int 2020; 131:109033. [PMID: 32247475 DOI: 10.1016/j.foodres.2020.109033] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 12/29/2019] [Accepted: 01/24/2020] [Indexed: 12/20/2022]
Abstract
Water-solid interactions were explored in purified and freeze-dried Prosopis alba exudate gum as approach to get a deeper insight of structural and functional aspects of this novel biomaterial. Particularly, the study of water-binding properties combined with glass transition temperatures allowed obtaining interesting theoretical data for practical applications. The Guggenheim-Anderson-de Boer (GAB) and Generalized D'Arcy and Watt (GDW) models were applied to describe the sorption behavior and thermodynamic properties of the studied gum. The study of the relationship between relative humidity, water content and thermal transitions allowed to characterize the material in terms of water plasticizing susceptibility as well as define the suitable storage conditions that guarantee the quality, safety and physical stability of P. alba gum. Obtained results contribute to the characterization of a non-conventional exudate gum with great potential for its use in different food industry applications.
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Affiliation(s)
- Franco Emanuel Vasile
- Universidad Nacional del Chaco Austral & CONICET - Instituto de investigaciones en procesos tecnológicos avanzados (INIPTA), Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina.
| | - María Alicia Judis
- Universidad Nacional del Chaco Austral & CONICET - Instituto de investigaciones en procesos tecnológicos avanzados (INIPTA), Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina.
| | - María Florencia Mazzobre
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias & CONICET - Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Intendente Güiraldes 2160, 1428 Buenos Aires, Argentina.
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10
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Ayachi F, Nakbi A, Sakly A, Pinto LA, Ben Lamine A. Application of statistical physics formalism for the modeling of adsorption isotherms of water molecules on the microalgae Spirulina platensis. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.12.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Schulnies F, Kleinschmidt T. Time consolidation of skim milk powder near the glass transition temperature. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Paternina Contreras A, Salcedo Mendoza J, Contreras Lozano K, García Paternina M. Characterization and desorption isotherm modeling of cassava bagasse ( Manihot esculenta Crantz). STARCH-STARKE 2017. [DOI: 10.1002/star.201600020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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13
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Li B, Zhao L, Chen H, Sun D, Deng B, Li J, Liu Y, Wang F. Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil. PLoS One 2016; 11:e0167330. [PMID: 27936025 PMCID: PMC5147867 DOI: 10.1371/journal.pone.0167330] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2016] [Accepted: 11/12/2016] [Indexed: 11/19/2022] Open
Abstract
Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients. Meanwhile, the critical storage water activity (Aw) of WG for inhibiting both hydrolytic and oxidative rancidity was appraised. Results indicate that WG irradiated at 90°C for 20 min acquired the optimal stabilization effect, and its residual LA and LOX activity were 18.02% and 19.21%, respectively. At this condition, the free fatty acids (FFA) content and peroxide value (PV) increment of WG oil at 40°C remained below 5% and 2.24 meq O2/kg for 60 days, respectively. The residual Aw of this WG sample was 0.13, and it is near the Aw corresponding to its monolayer. No significant decrease of fatty acids was observed during SIR processing, while about 96.42% of its original tocopherols still retained in WG treated at 90°C for 20 min.
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Affiliation(s)
- Bo Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Lina Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R.C
| | - Hongjian Chen
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Boxin Deng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Fei Wang
- Jiangsu Berkgen Bio-Pharmaceutical Co., Ltd, Hanjiang District, Yangzhou, Jiangsu, P.R.C
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Dupas-Langlet M, Dupas J, Samain S, Giardiello MI, Meunier V, Forny L. A new method to determine “equilibrated” water activity and establish sorption isotherm by erasing surface history of the samples. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films. Food Chem 2016; 196:560-6. [DOI: 10.1016/j.foodchem.2015.09.065] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 08/20/2015] [Accepted: 09/16/2015] [Indexed: 11/19/2022]
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Witczak T, Witczak M, Socha R, StĘPień A, Grzesik M. Candied Orange Peel Produced in Solutions with Various Sugar Compositions: Sugar Composition and Sorption Properties of the Product. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12367] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Teresa Witczak
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Mariusz Witczak
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Robert Socha
- Food Analysis and Quality Assessment; University of Agriculture in Krakow; Balicka 122 Str. 30-149 Krakow Poland
| | - Anna StĘPień
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Mirosław Grzesik
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
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Terzyk AP, Furmaniak S, Wiśniewski M, Werengowska K, Gauden PA, Kowalczyk P. New findings on the influence of carbon surface curvature on energetics of benzene adsorption from gaseous phase. Chem Phys Lett 2016. [DOI: 10.1016/j.cplett.2015.12.052] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Furmaniak S. Influence of activated carbon porosity and surface oxygen functionalities' presence on adsorption of acetonitrile as a simple polar volatile organic compound. ENVIRONMENTAL TECHNOLOGY 2015; 36:1984-1999. [PMID: 25683588 DOI: 10.1080/09593330.2015.1018843] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Based on series of porous carbon models, systematic Monte Carlo studies on the adsorption of acetonitrile (as a simple representative of polar volatile organic compounds) were performed. The influence of porosity and chemical composition of the carbon surface on CH3CN adsorption was studied and it was shown that both the factors influenced the adsorption mechanism. A decrease in the pore size and the introduction of oxygen surface groups led to a rise in adsorption energy and to an increase in the filling of accessible volume in the low-pressure part of the isotherm. However, from a practical point of view, it is easier to increase the adsorption by introducing polar groups on the carbon surface than by modifying the porosity.
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Affiliation(s)
- Sylwester Furmaniak
- a Physicochemistry of Carbon Materials Research Group, Faculty of Chemistry , Nicolaus Copernicus University in Toruń , Gagarin St. 7, 87-100 Toruń , Poland
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Rodríguez-Bernal J, Flores-Andrade E, Lizarazo-Morales C, Bonilla E, Pascual-Pineda L, Gutierréz-López G, Quintanilla-Carvajal M. Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.03.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Koronthalyova O, Bagel L, Kuliffayova M, Ifka T. Effect of Presence of Salt on Hygric Performance of Ceramic Bricks. Transp Porous Media 2015. [DOI: 10.1007/s11242-015-0461-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Li Y, Nguyen QT, Fatyeyeva K, Marais S. Water Sorption Behavior in Different Aromatic Ionomer Composites Analyzed with a “New Dual-Mode Sorption” Model. Macromolecules 2014. [DOI: 10.1021/ma501097k] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yongli Li
- Laboratoire Polymères, Biopolymères et Surfaces, UMR 6270 & FR 3038, CNRS-Normandie Université-Université de Rouen, Bd. Maurice de Broglie, 76821 Mont Saint Aignan, France
| | - Quang T. Nguyen
- Laboratoire Polymères, Biopolymères et Surfaces, UMR 6270 & FR 3038, CNRS-Normandie Université-Université de Rouen, Bd. Maurice de Broglie, 76821 Mont Saint Aignan, France
| | - Kateryna Fatyeyeva
- Laboratoire Polymères, Biopolymères et Surfaces, UMR 6270 & FR 3038, CNRS-Normandie Université-Université de Rouen, Bd. Maurice de Broglie, 76821 Mont Saint Aignan, France
| | - Stéphane Marais
- Laboratoire Polymères, Biopolymères et Surfaces, UMR 6270 & FR 3038, CNRS-Normandie Université-Université de Rouen, Bd. Maurice de Broglie, 76821 Mont Saint Aignan, France
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22
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Agudelo-Laverde LM, Schebor C, Buera MDP. Proton mobility for the description of dynamic aspects of freeze-dried fruits. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.10.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Pollatos EP, Riganakos KA, Demertzis PG. Moisture sorption characteristics of Greek durum wheat semolina. STARCH-STARKE 2013. [DOI: 10.1002/star.201200110] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Evangelos P. Pollatos
- Laboratory of Food Chemistry, Section of Industrial and Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina Greece
| | - Kyriakos A. Riganakos
- Laboratory of Food Chemistry, Section of Industrial and Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina Greece
| | - Panagiotis G. Demertzis
- Laboratory of Food Chemistry, Section of Industrial and Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina Greece
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24
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Li Y, Nguyen QT, Buquet CL, Langevin D, Legras M, Marais S. Water sorption in Nafion® membranes analyzed with an improved dual-mode sorption model—Structure/property relationships. J Memb Sci 2013. [DOI: 10.1016/j.memsci.2013.03.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Chaurasia V, Bajpai SK. Moisture Uptake Behavior, Antibacterial Property, and Heat of Sorption of Nano Silver-Loaded Calcium Alginate Films. INT J POLYM MATER PO 2013. [DOI: 10.1080/00914037.2011.610062] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Furmaniak S, Terzyk AP, Gauden PA, Kowalczyk P, Harris PJF, Koter S. Applicability of molecular simulations for modelling the adsorption of the greenhouse gas CF4 on carbons. JOURNAL OF PHYSICS. CONDENSED MATTER : AN INSTITUTE OF PHYSICS JOURNAL 2013; 25:015004. [PMID: 23220791 DOI: 10.1088/0953-8984/25/1/015004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Tetrafluoromethane, CF(4), is a powerful greenhouse gas, and the possibility of storing it in microporous carbon has been widely studied. In this paper we show, for the first time, that the results of molecular simulations can be very helpful in the study of CF(4) adsorption. Moreover, experimental data fit to the results collected from simulations. We explain the meaning of the empirical parameters of the supercritical Dubinin-Astakhov model proposed by Ozawa and finally the meaning of the parameter k of the empirical relation proposed by Amankwah and Schwarz.
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Affiliation(s)
- Sylwester Furmaniak
- Department of Chemistry, Physicochemistry of Carbon Materials Research Group, N Copernicus University, Toruń, Poland.
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27
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Bingol G, Prakash B, Pan Z. Dynamic vapor sorption isotherms of medium grain rice varieties. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.026] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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29
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30
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Martín-Santos J, Vioque M, Gómez R. Thermodynamic properties of moisture adsorption of whole wheat flour. Calculation of net isosteric heat. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02996.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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32
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Heterogeneity of the state and functionality of water molecules sorbed in an amorphous sugar matrix. Carbohydr Res 2012; 351:108-13. [PMID: 22313679 DOI: 10.1016/j.carres.2011.12.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2011] [Revised: 12/16/2011] [Accepted: 12/21/2011] [Indexed: 11/21/2022]
Abstract
An amorphous matrix, comprised of sugar molecules, is frequently used in the pharmaceutical industry. An amorphous sugar matrix exhibits high hygroscopicity, and it has been established that the sorbed water lowers the glass transition temperature T(g) of the amorphous sugar matrix. It is naturally expected that the random allocation and configuration of sugar molecules would result in heterogeneity of states for sorbed water. However, most analyses of the behavior of water, when sorbed to an amorphous sugar matrix, have implicitly assumed that all of the sorbed water molecules are in a single state. In this study, the states of water molecules sorbed in an amorphous sugar matrix were analyzed by Fourier-transform IR spectroscopy and a Fourier self-deconvolution technique. When sorbed water molecules were classified into five states, according to the extent to which they are restricted, three of the states resulted in a lowering of T(g) of an amorphous sugar matrix, while the other two were independent of the plasticization of the matrix. This finding provides an explanation for the paradoxical fact that compression at several hundreds of MPa significantly decreases the equilibrium water content at a given RH, while the T(g) remains unchanged.
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33
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Furmaniak S, Terzyk AP, Gauden PA, Kowalczyk P, Harris PJF. The influence of the carbon surface chemical composition on Dubinin-Astakhov equation parameters calculated from SF6 adsorption data-grand canonical Monte Carlo simulation. JOURNAL OF PHYSICS. CONDENSED MATTER : AN INSTITUTE OF PHYSICS JOURNAL 2011; 23:395005. [PMID: 21921311 DOI: 10.1088/0953-8984/23/39/395005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Using grand canonical Monte Carlo simulation we show, for the first time, the influence of the carbon porosity and surface oxidation on the parameters of the Dubinin-Astakhov (DA) adsorption isotherm equation. We conclude that upon carbon surface oxidation, the adsorption decreases for all carbons studied. Moreover, the parameters of the DA model depend on the number of surface oxygen groups. That is why in the case of carbons containing surface polar groups, SF(6) adsorption isotherm data cannot be used for characterization of the porosity.
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Affiliation(s)
- Sylwester Furmaniak
- Department of Chemistry, Physicochemistry of Carbon Materials Research Group, N Copernicus University, Gagarin Street 7, 87-100 Toruń, Poland
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34
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Simulating the changes in carbon structure during the burn-off process. J Colloid Interface Sci 2011; 360:211-9. [DOI: 10.1016/j.jcis.2011.04.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2011] [Revised: 03/10/2011] [Accepted: 04/04/2011] [Indexed: 11/24/2022]
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35
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Garbacz JK, Furmaniak S, Terzyk AP, Grabiec M. New model describing adsorption from liquid binary mixtures of nonelectrolytes with limited and unlimited miscibility of components. J Colloid Interface Sci 2011; 359:512-9. [DOI: 10.1016/j.jcis.2011.04.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2011] [Revised: 03/30/2011] [Accepted: 04/07/2011] [Indexed: 10/18/2022]
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36
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Jakubczyk E, Ostrowska-Ligeza E, Gondek E. Moisture sorption characteristics and glass transition temperature of apple puree powder. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02425.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Furmaniak S, Terzyk AP, Gołembiewski R, Gauden PA. Surface area of closed carbon nanotubes determined from room temperature measurements of alcohols adsorption. Chem Phys Lett 2010. [DOI: 10.1016/j.cplett.2010.09.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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38
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Simple model of adsorption on external surface of carbon nanotubes—a new analytical approach basing on molecular simulation data. ADSORPTION 2010. [DOI: 10.1007/s10450-010-9223-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Furmaniak S, Terzyk AP, Rychlicki G, Wiśniewski M, Gauden PA, Kowalczyk P, Werengowska KM, Dulska K. The system of carbon tetrachloride and closed carbon nanotubes analyzed by a combination of molecular simulations, analytical modeling, and adsorption calorimetry. J Colloid Interface Sci 2010; 349:321-30. [PMID: 20576274 DOI: 10.1016/j.jcis.2010.05.055] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2010] [Revised: 05/13/2010] [Accepted: 05/14/2010] [Indexed: 11/30/2022]
Abstract
Using the combined techniques of molecular simulation, simple analytical modeling, and adsorption calorimetry, we propose new models describing adsorption onto closed carbon nanotubes. The models are capable of describing the adsorption isotherms and calorimetric enthalpy of carbon tetrachloride adsorption measured on three different closed carbon nanotubes. It is shown that the assumption of the presence of two types of surface centers (high- and low-energy centers) on external tube surfaces is sufficient to describe experimental adsorption and calorimetric enthalpy data.
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Affiliation(s)
- Sylwester Furmaniak
- N. Copernicus University, Department of Chemistry, Physicochemistry of Carbon Materials Research Group, Gagarin St. 7, 87-100 Toruń, Poland
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