Table 5.
Sorption characteristics of extrudates
| Parameter | Extrudates | |||||
|---|---|---|---|---|---|---|
| Control | 2% S | 4% S | 6% S | 8% S | 8% S + 2% BP | |
| Sorption specific surface (m2/g) | 204.84 | 211.13 | 205.11 | 189.92 | 195.51 | 195.02 |
| Total capillary capacity (nm3/100 g d.m.) | 70.76 | 77.04 | 79.15 | 77.79 | 78.50 | 83.60 |
| Capillary size aw = 0.75 (nm) | 2.88 | 3.49 | 2.97 | 2.96 | 2.96 | 3.52 |
| Water content (g/100 g d.m.) after 45 days of storage at aw = 0.07–0.98 | ||||||
| 0.07 | 6.75 | 6.60 | 4.89 | 4.85 | 4.87 | 4.70 |
| 0.11 | 7.71 | 7.60 | 6.40 | 5.74 | 5.67 | 5.50 |
| 0.23 | 8.11 | 8.82 | 7.57 | 7.35 | 7.25 | 7.94 |
| 0.33 | 8.82 | 8.87 | 8.37 | 7.71 | 7.95 | 7.69 |
| 0.44 | 9.06 | 9.92 | 9.23 | 9.16 | 8.91 | 8.66 |
| 0.54 | 10.13 | 12.12 | 10.31 | 10.17 | 10.12 | 9.85 |
| 0.69 | 12.46 | 13.44 | 12.80 | 12.77 | 12.94 | 12.90 |
| 0.75 | 13.66 | 16.51 | 14.05 | 14.00 | 14.02 | 16.68 |
| 0.85 | 16.72 | 19.59 | 17.40 | 17.28 | 17.48 | 18.22 |
| 0.93 | 19.90 | 19.77 | 20.02 | 20.24 | 19.86 | 20.02 |
| 0.98 | 20.47 | 21.16 | 27.69 | 26.28 | 27.14 | 28.68 |
| Parameters of BET equation | ||||||
| v m | 5.83 | 6.01 | 8.84 | 5.41 | 5.57 | 5.55 |
| c e | 79.88 | 90.06 | 87.57 | 125.91 | 76.89 | 83.70 |
| R2 | 0.99 | 0.99 | 0.93 | 0.93 | 0.98 | 0.84 |
| FitStdErr | 0.74 | 0.70 | 0.48 | 0.43 | 0.27 | 0.78 |
| F stat | 2.09 | 5.31 | 27.43 | 27.67 | 81.64 | 10.74 |
v m monomolecular layer capacity, c e energy constant, R 2 determination coefficient, FitStdErr standard error, Fstat statistic F, S spirulina powder, BP baking powder; n = 3