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FRONTAL INVERSE GAS CHROMATOGRAPHY (FIGC) AS USED IN STUDYING WATER SORPTION OF COFFEE SOLUBLE.

Author(s) : APOSTOLOPOULOS D., GILBERT S. G.

Type of article: Article

Summary

FIGC WAS USED TO STUDY THE COMBINED EFFECTS OF MOISTURE, TEMPERATURE, AND PARTICLE SIZE ON THE WATER SORPTION OF FREEZE-DRIED COFFEE. A MOISTURE INCREASE FROM 0 TO 95% RH RESULTED IN TYPICAL ANTI-LANGMUIRIAN SORPTION ISOTHERMS. LOWER TEMPERATURES FAVOURED SORPTION AT EQUIVALENT WATER VAPOUR PRESSURES. THE MESH SIZE OF COFFEE HAD ONLY A SLIGHT EFFECT ON THE AMOUNT OF SORBED WATER AT HIGHER RELATIVE HUMIDITIES BUT DID AFFECT FIGC. A COMPARISON OF THE FIGC AND STATIC METHODS SHOWED THAT THE FORMER WAS MUCH FASTER AND THE SORPTION ISOTHERMS OF THE 2 METHODS WERE STATISTICALLY DIFFERENT.

Details

  • Original title: FRONTAL INVERSE GAS CHROMATOGRAPHY (FIGC) AS USED IN STUDYING WATER SORPTION OF COFFEE SOLUBLE.
  • Record ID : 1989-1622
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 3; 1988.05-06; 882-884; 6 fig.; 32 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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