Characteristics of carbon dioxide sorption by stored wheat
1995
Cofie-Agblor, R. | Muir, W.E. | Sinicio, R. | Cenkowski, S. | Jayas, D.S.
The sorption of carbon dioxide gas (CO2) by wheat was determined in glass flasks at four temperatures (0, 10, 20, and 30 degrees C) and four moisture contents (m.c.) (12, 14, 16, and 18% wet basis). The gaseous concentrations were analyzed by gas chromatography and the vacuum developed from the sorption of CO2 by wheat was measured with a mercury manometer. The calculated amount of CO2 sorbed at equilibrium was a non-linear function of both temperature and moisture content. Sorption of CO2 by wheat decreased with increasing temperature from 0 to 30 degrees C at 14% m c., and the initial rate of sorption increased with increasing m.c. from 12 to 18% at a temperature of 20 degrees C. Sorption was modelled using non-linear regression at two conditions (0-30 degrees C at 14% moisture content and 12-18% moisture content at 20 degrees C). The maximum mass of CO2 sorbed in 60 h was 0.510 g/kg of wheat at 18% m.c. and 0 degrees C and the lowest was 0.224 g/kg at 18% m.c. and 30 degrees C. A linear relationship existed between the initial CO2 concentration and the concentration after 60 h when 250 g of wheat of 14% m.c. at 20 degrees C was exposed in 500 ml flasks.
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