Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Kinetics of Water Vapor Adsorption by Chitosan-based Nanocomposite Films

  • Seog, Eun-Ju (Department of Food Science and Engineering, Daegu University) ;
  • Zuo, Li (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun-Ho (Department of Food Science and Engineering, Daegu University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University)
  • Published : 2008.04.30
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Abstract

Water vapor adsorption kinetics of 3 different types of chitosan-based films, i.e., control chitosan, chitosan/montmorillionite (Na-MMT), and chitosan/silver-zeolite (Ag-Ion) nanocomposite films, were investigated at temperature range of $10-40^{\circ}C$. In all the films, water vapor is initially adsorbed rapidly and then it comes slowly to reach equilibrium condition. Reasonably good straight lines were obtained with plotting of 1/($m-m_0$) vs. l/t. It was found that water vapor adsorption kinetics of chitosan-based films was accurately described by a simple empirical model and the rate constant of the model followed temperature dependence according to Arrhenius equation. Arrhenius kinetic parameters ($E_a$ and $k_o$) for water vapor adsorption by chitosan-based films showed a kinetic compensation effect between the parameters with the isokinetic temperature of 315.52 K.

Keywords

References

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