{"title":"蜜蜂面包：吸附等温线、水分吸附的热力学特性和吸附水的评估","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":null,"pages":null},"PeriodicalIF":1.7000,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"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\":null,\"pages\":null},\"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}","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
摘要
蜜蜂面包是一种通过混合乳酸发酵法从蜂花粉中生产出来的高附加值养蜂产品。虽然许多研究都集中在蜜蜂面包的生物活性成分和对健康的影响上，但还没有研究对其水分吸附特性进行了解。本文旨在利用不同的吸附模型评估蜜蜂面包在 25 和 35 °C条件下的水分吸附特性和热力学。蜜蜂面包的水分吸附具有 II 型特征，用 BET、GAB 和 Caurie 模型计算的单层含水量在 3.58 至 5.80 克/100 克之间。由于 III 型与 II 型结合水的比例较小，因此蜜蜂面包在 25 °C 时的稳定性较高。吸附熵为 16.01-25.78 kJ/mol.K，随着水分的吸附而降低。此外，由于 ∆G > 0，水分吸附需要来自环境的外部能量。
Bee bread: sorption isotherms, thermodynamic characteristics of moisture adsorption and evaluation of adsorbed water
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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