Moisture Sorption of Cross-Linked Cotton Cellulose in Relation to Swelling

1969 ◽  
Vol 39 (12) ◽  
pp. 1117-1125 ◽  
Author(s):  
Balkar Singh ◽  
C. L. Jain ◽  
A. Pande ◽  
V. B. Chipalkatti

This paper describes the technique for cross-linking cellulose with formaldehyde in the vapor and liquid phases. It also gives a brief description of an improved method for estimating the degree of cross-linking. Moisture sorption isotherms of cross-linked samples have been obtained at different relative humidities ranging from 0 to 90% and at 25°C by using McBain-Bakr sorption balance. The relationship between swelling and water content in the bath is nonlinear. This may be due to unrestricted swelling at the lower concentrations of water in the bath; in the intermediate range of water concentrations, the swelling does not increase significantly because of primary-wall constraint. Moisture regain of the control samples increases with increase in swelling up to 16%. This change is more pronounced at higher humidities. However, for 19% swelling, possibly because of the breaking of the primary wall, the cellulose chains may so rearrange themselves that hydrogen bonding between OH-groups increases, thereby decreasing the moisture regain. Swollen samples are stabilized by cross-linking. The moisture sorption characteristics of cross-linked swollen samples depend on the degree of swelling at the time of cross-linking and also on the degree of cross-linking.

Author(s):  
Olusegun J Oyelade

Insights into the relationship between the air relative humidity (water activity (aw)) and equilibrium moisture content of food materials is essential to maintain good keeping quality and optimize process operation. The adsorption isotherms for cassava flour (lafun) were investigated with the static gravimetric method. Concentrated acid (H2SO4) solutions were used to vary the micro-climate in the study and presented in an easy-to-use template-like format over the range of temperature (27- 40oC) and aw (0.10-0.80) usually experienced in the tropical environment. The experimental data were compared with five widely recommended models in the literature for food sorption isotherms (GAB, modified GAB, modified Oswin, modified Henderson & modified Chung-Pfost). The moisture sorption isotherms were sigmoidal in shape and were influenced by temperature. The modified Oswin model was found to be most adequate whilst the modified GAB appears not suitable to model the adsorption isotherms for lafun.


Author(s):  
Nikolay Penov ◽  
Todorka Petrova ◽  
Milena Ruskova ◽  
Nesho Toshkov ◽  
Nikolay Menkov

Abstract The equilibrium moisture contents (EMC) were determined for lentil extrudates produced under different processing conditions at 25°C and eight relative humidity (RH) in the range of 0.113 – 0.902. It was established that for the ten extruded samples the EMC values at the same RH were not statistically equal. Four models – Chung-Pfost, Halsey, Oswin, and Henderson equations were applied for analyzing the experimental data. The Oswin model was most suitable for describing the relationship between the EMC and RH.


Author(s):  
Akbar Arabhosseini ◽  
Willem Huisman ◽  
Anton van Boxtel ◽  
Joachim Müller

The equilibrium moisture content of tarragon, Artemisia dracunculus L. (stem and leaf separately) was determined by using the saturated salt solutions method at three temperatures (25, 50 and 70°C) within a range of 5 to 90% relative humidity. Both adsorption and desorption methods were used for stem and leaf of two varieties: Russian and French tarragon. Experimental curves of moisture sorption isotherms were fitted by modified Henderson, modified Halsey, modified Oswin, modified Chung-Pfost and GAB equations and evaluated by residual sum squares, standard error of estimate and mean relative deviation. The modified Halsey and GAB equations were found to be the most suitable for describing the relationship among equilibrium moisture content, relative humidity and temperature. There was no significant difference between the equilibrium moisture content of the Russian and French tarragon.


2000 ◽  
Vol 18 (No. 3) ◽  
pp. 86-90 ◽  
Author(s):  
N.D. Menkov ◽  
D.I. Gelyazkov

The equilibrium moisture contents were determined for millet seeds of two cultivars using the gravimetric static method at 10, 25 and 40°C over a range of relative humidities from 0.112 to 0.868. The sorption capacity of the seeds decreased with an increase in temperature at constant relative humidity. The hysteresis effect is not distinctly expressed but statistically significant. The differences between equilibrium moisture contents of the cultivars are small. Four models were applied for analyzing the experimental data using the following equations: modified Chung-Pfost, modified Halsey, modified Oswin, and modified Henderson. The modified Chung-Pfost model was found to be the most suitable for describing the relationship between equilibrium moisture content, relative humidity and temperature.


2015 ◽  
Vol 17 (4) ◽  
pp. 759-772 ◽  
Author(s):  
N Ouafi ◽  
H Moghrani ◽  
N Benaouada ◽  
N Yassaa ◽  
R Maachi ◽  
...  

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