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Title:Water sorption characteristics of a new type of gelatine powder, produced by a new high-pressure micronisation process
Authors:Reibe, Christian (Author)
Knez, Željko (Author)
Files:.pdf Acta_Chimica_Slovenica_2010_Reibe,_Knez_Water_Sorption_Characteristics_of_a_New_Type_of_Gelatine_Powder,_Produced_by_a_New_High-Pressure.pdf (317,43 KB)
MD5: 96C84C2BBE832AB68E8C3365AB5870A4
 
URL http://acta-arhiv.chem-soc.si/57/57-2-442.pdf
 
Language:English
Work type:Scientific work (r2)
Typology:1.01 - Original Scientific Article
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:A new high-pressure micronisation process for Gelatine has been developed. By applying this process to gelatine, a new type of Gelatine was produced: Dry and pure Gelatine powder of high molecular mass. This powder was investigated,regarding its sorption behaviour and compared to its feedstock material. The feedstock Gelatine was of type B 200 Bloom, 6 mesh, having a molecular mass of 150,000 g $mol^{-1}$. The produced Gelatine powder's molecular mass was around 130,000 g $mol^{-1}$, while its mean particle size was 300 μm. Their sorption isotherms were investigated at 30 °C, 40 °C and 60 °C and water activities in the range from 0.055 to 0.836. At given water activities the Equilibrium Moisture Contents (EMC) decreases with increasing temperature.The measured sorption isotherms were fit with the Brunauer- Emmet-Teller (BET)- model and the Guggenheim- Anderson- deBoer (GAB)- model. Both models described the adsorption behaviour well in their range of validity, while only the GAB-model was adequate for describing the desorption behaviour. Hysteresis effect occurred in each adsorption-desorption pair. The isosteric heat of sorption of both substances was determined for adsorption, desorption respectively. Slight differences in the sorption behaviour occurred due to processing, while quality of the gelatine was not affected.
Keywords:$CO_2$ spray drying, gelatine powder, sorption isotherms, isosteric heat of sorption, Guggenheim-Anderson-deBoer model, Brunauer-Emmet-Teller model
Year of publishing:2010
Number of pages:str. 442-450
Numbering:št. 2, Letn. 57
ISSN:1318-0207
UDC:66
ISSN on article:1318-0207
COBISS_ID:14214934 New window
NUK URN:URN:SI:UM:DK:00UCUKPV
Views:970
Downloads:29
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Categories:Misc.
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Record is a part of a journal

Title:Acta Chimica Slovenica
Shortened title:Acta Chim. Slov.
Publisher:Slovensko kemijsko društvo
ISSN:1318-0207
COBISS.SI-ID:14086149 New window

Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:10.07.2015

Secondary language

Language:Slovenian
Abstract:Razvili smo nov visokotlačni postopek za mikronizacijo želatine. S tem postopkom dobimo nov tip čiste želatine visoke molske mase v prahu. Lastnosti dobljenega produkta smo primerjali z izhodnim materialom, ki je bil tipa B 200 Bloom, 6 mesh, z molsko maso 150,000 g $mol^{-1}$. Dobljeni produkt je imel nekoliko nižjo molsko maso, okoli 130,000 g $mol^{-1}$, medtem, ko je bila srednja velikost zrn dobljenega produkta 300 µm. Sorpcijske lastnosti dobljenega produkta smo študirali pri temperaturah 30 °C, 40 °C in 60 °C in pri vlažnostih med 0.055 to 0.836. Pri danih vlažnostih je bila določena ravnotežna vlažnost materiala, ki se znižuje z povišano temperaturo. Izmerjene sorpcijske izoterme so bile modelirane z Brunauer- Emmet- Teller (BET)- modelom in Guggenheim- Anderson- deBoer (GAB)- modelom. Oba modela dobro opišeta adsorpcijske lastnosti v območju njihove veljavnosti, medtem ko je bil GAB-model ustreznejši za opis desorpcijskih lastnosti. Histerezo smo opazili pri vseh adsorpcijsko – desorpcijskih parih. Določene so bile sorpcijske toplote. Med procesom mikronizacije se sorpcijske lastnosti želatine spremenijo le malenkostno, medtem ko proces mikronizacije nima večjega vpliva na kvaliteto želatine.
Keywords:želatina, suhi sprej, izotermična sorpcija, mikronizacija želatine, model Guggenheim-Anderson-deBoer, model Brunauer-Emmet-Teller


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