The evaluation of the sorption properties of Spanish sage (Salvia hispanica l.) seeds

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Key words: 

Chia seeds, BET adsorption isotherm, storage stability.
 

Summary

The aim of the study was to evaluate the sorption properties chia seeds (Salvia hispanica L.), on the basis of selected parameters of surface microstructure determined based on the course of the adsorption isotherms of water vapor in the range of water activity aw =  0.07 ÷ 0.98, aiming to determine the durability of the storage of seeds Chia. The research material was Chia seeds, whole (I) and grinded (II), using a laboratory grinder. Research methods included determination of water content and water activity and the characteristics of the sorption properties designated static method based on analysis of isotherms.  Assessment of the relative position of adsorption isotherms revealed that the process of fragmentation has affected the growth of hygroscopic chia seeds grinded  Seeds Chia (Salvia hispanica L.), grinded (II) had higher values of the monolayer capacity and specific surface adsorption of the total volume of the capillary as compared to the whole seed (I), which indicated a slightly higher storage stability.

dr inż. Millena RUSZKOWSKA inż. Oliwia ROGOWSKA 

Gdynia Maritime University Faculty of Entrepreneurship and Quality Science  Department of Commodity and Quality Science  ul. Morska 81-85, 81-225 Gdynia, Poland  e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.