{"title":"Bee bread: sorption isotherms, thermodynamic characteristics of moisture adsorption and evaluation of adsorbed water","authors":"Ceren Mutlu","doi":"10.1007/s00231-024-03518-4","DOIUrl":null,"url":null,"abstract":"<p>Bee bread is a value-added apiculture product produced from bee pollen by mixed lactic acid fermentation. Although many studies focused on the bioactive components and health effects of the bee bread, there is no study concerned with understanding its moisture adsorption properties. Herein, it was aimed to evaluate moisture adsorption properties and thermodynamics of bee bread using different sorption models at 25 and 35 °C. The water adsorption of bee bread had Type II characteristics, and the monolayer moisture content was calculated with <i>BET</i>, <i>GAB</i>, and <i>Caurie</i> models between 3.58 and 5.80 g/100 g. The <i>Peleg</i> and <i>Caurie</i> models ensured better prediction for adsorption. The stability of bee bread was high at 25 °C according to the smaller ratio of Type III to Type II-bound water. The entropy of adsorption was 16.01–25.78 kJ/mol.K and it decreased with the moisture adsorption. Besides, the moisture adsorption needs external energy from the environment because of <i>∆G</i> > 0.</p>","PeriodicalId":12908,"journal":{"name":"Heat and Mass Transfer","volume":"278 1","pages":""},"PeriodicalIF":1.7000,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Heat and Mass Transfer","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1007/s00231-024-03518-4","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MECHANICS","Score":null,"Total":0}
引用次数: 0
Abstract
Bee bread is a value-added apiculture product produced from bee pollen by mixed lactic acid fermentation. Although many studies focused on the bioactive components and health effects of the bee bread, there is no study concerned with understanding its moisture adsorption properties. Herein, it was aimed to evaluate moisture adsorption properties and thermodynamics of bee bread using different sorption models at 25 and 35 °C. The water adsorption of bee bread had Type II characteristics, and the monolayer moisture content was calculated with BET, GAB, and Caurie models between 3.58 and 5.80 g/100 g. The Peleg and Caurie models ensured better prediction for adsorption. The stability of bee bread was high at 25 °C according to the smaller ratio of Type III to Type II-bound water. The entropy of adsorption was 16.01–25.78 kJ/mol.K and it decreased with the moisture adsorption. Besides, the moisture adsorption needs external energy from the environment because of ∆G > 0.
期刊介绍：
This journal serves the circulation of new developments in the field of basic research of heat and mass transfer phenomena, as well as related material properties and their measurements. Thereby applications to engineering problems are promoted.
The journal is the traditional "Wärme- und Stoffübertragung" which was changed to "Heat and Mass Transfer" back in 1995.
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