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Moisture Adsorption (moisture + adsorption)
Selected AbstractsMoisture adsorption by milk whey protein filmsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2002C. M. P. Yoshida Edible films, using whey protein as the structural matrix, were tested for water vapour diffusion properties. Whey protein films were prepared by dispersing 6.5% whey protein concentrate (WPC) in distilled water with pH kept at 7.0. Glycerol was the plasticizer agent. Film slabs (13.5 × 3.5 cm) were put in a chamber at 25 °C and 75% relative humidity, being held in vertical planes for different periods of time. The mass gain was determined throughout the experiment. We show that moisture adsorption by milk whey protein films is well described by a linear diffusion equation model. After an adsorption experiment was performed the solution of the diffusion equation was fitted to the data to determine the diffusion coefficient of the material. [source] Water-repellent finishing of cotton fabrics by ultraviolet curingJOURNAL OF APPLIED POLYMER SCIENCE, Issue 2 2008F. Ferrero Abstract Cotton fabrics were water-repellent-finished by radical ultraviolet curing of silicone and urethane acrylates with different formulations. The fabrics were impregnated with undiluted resins and with toluene solutions or water emulsions. Moreover, cationic ultraviolet-curable systems were also investigated, such as an epoxy-functional polysiloxane and mixtures of an epoxy resin with hydroxyl-containing silicone additives. The gel content and polymerization yield were considered for the ultraviolet-curing process evaluation. Water-resistance properties were determined in terms of the contact angle, wettability, moisture adsorption, and water vapor permeability measurements, whereas the morphology and surface composition of treated fabrics were examined with scanning electron microscopy and energy-dispersive X-ray analysis. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 [source] ADSORPTION CHARACTERISTICS OF FUNCTIONAL SOY PROTEIN PRODUCTSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2003ZHONGLI PAN ABSTRACT The moisture adsorption characteristics of three commercial functional soy protein products (two isolates and one concentrate) in the temperature range of 10 to 40C were studied. The temperature showed significant effect on both the change of moisture content during adsorption and equilibrium moisture content. The rate of moisture adsorption of a soy protein isolate at water activity of 0.84 increased, but its equilibrium moisture content decreased with the increase of temperature. The suitability of Peleg and GAB equations for modeling the change of moisture content during adsorption and adsorption isotherms was respectively examined, and the constants in both equations were determined. In the temperature range of 10C to 40C, the relative errors of predicted change in moisture content at water activity of 0.84 and predicted isotherms of a soy protein isolates were ranged from 1.36% to 4.85% and 2.80% to 3.63%, respectively. The two equations can be used to predict the change in moisture content during adsorption and isotherms of functional soy protein products at different temperatures with satisfactory accuracy. [source] Solid state characterization of mometasone furoate anhydrous and monohydrate formsJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 11 2005Xiaoming (Sean) Chen Abstract Mometasone furoate is a potent glucocorticoid anti-inflammatory agent. Its anhydrous Form 1 and monohydrate form were characterized by X-ray crystallography, X-ray powder diffraction at ambient and elevated temperature, thermal analysis, FT-IR, and dynamic moisture adsorption. In Form 1, mometasone furoate molecules pack tightly with molecules interlocked in a space group of P212121. The monohydrate form crystallizes in space group P1. The unit cell of the monohydrate contains one water molecule and one mometasone furoate molecule. The water molecules form channels along the a axis and mometasone furoate molecules pack in layers in the same direction. Dehydration was observed between 60 and 100°C by thermogravimetric analysis with a heating rate of 10°C/min. It corresponds to a broad endotherm over the same temperature range in the differential scanning calorimetry with the same heating rate. Variable temperature X-ray powder diffraction reveals that a new anhydrous form (Form 2) was fully produced above 90°C. This crystalline form was converted to Form 1 after being heated above 150°C; and was totally converted to the monohydrate after 1 day at 23°C, 45% RH. © 2005 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 94:2496-2509, 2005 [source] Modified atmosphere packaging of fresh produce using microporous earthenware materialPACKAGING TECHNOLOGY AND SCIENCE, Issue 5 2006Jung Hyun Yun Abstract Microporous earthenware sheets of 5.5,5.6mm thickness were fabricated with or without a glazing treatment by passing through a sequential firing procedure in a furnace. Their microstructure and gas permeability against oxygen and carbon dioxide were measured and examined for their usability in modified atmosphere packaging of fresh produce. Compared with plastic packaging materials, earthenware sheets with a high proportion of micropores had very high gas permeability and gave CO2:O2 permeability ratios close to 1. Glazing treatment smoothed the surface by clogging the pores on the surface and significantly decreased gas permeability, without affecting the internal microstructure of the earthenware. When the earthenware sheet was combined with a plastic box and used in packaging for strawberries and enoki mushrooms at 5°C, its unique permeability properties developed a modified atmosphere that was beneficial for preserving the quality of the produce. Changes in the earthenware's permeability characteristics due to moisture adsorption and condensation need to be resolved so that the dynamic changes occurring in package atmosphere over time can be better understood. Copyright © 2006 John Wiley & Sons, Ltd. [source] Moisture sorption in moulded fibre trays and effect on static compression strengthPACKAGING TECHNOLOGY AND SCIENCE, Issue 4 2003Gitte Sørensen Abstract This study provides a basic understanding of moisture sorption in moulded fibre packaging for food at varying environmental temperatures and humidities, and the resultant effects on static compression strength. The Guggenheim,Anderson,de Boer (GAB) model is used successfully to construct moisture sorption isotherms in the range 2,25°C and 33,98% relative humidity (% r.h.) (R2 = 0.949,0.999), in which moisture content varies from 5.4 to 28.3,g/100,g dry fibre. Static compression strength (SCS) is substantially affected by changes in moisture content of moulded fibre and decreases exponentially with increasing moisture content. The results indicate a minor hysteresis effect on static compression strength. For adsorption of moisture, a relative strength measure, % SCS (experimental SCS in kg divided by a standard SCS in kg), is given by % SCS = 13.83 + 166.50,·,e,0.0978,m (m is moisture content). The temperature dependence of moisture adsorption is incorporated in the GAB model by relating GAB coefficients, m0 and C, exponentially to temperature, T. By combining this with the exponential model for % SCS, static compression strength can be predicted directly from the surrounding temperature and humidity. Illustrated in a response surface plot the effects of changes in the surroundings are simple and readily accessible, e.g. for packaging designers and sales people. It is noted that an increase in humidity from 50% r.h. to 95% r.h. at constant temperature results in a drastic reduction in % SCS from 100% to 40%, whereas the temperature effect is typically less than 10% SCS when reducing temperature from 25°C to 2°C. Copyright © 2003 John Wiley & Sons, Ltd. [source] | ||||||||||