Water Vapor Sorption on the Surface of Selected Organic Samples in an Artificial Static Magnetic Field of 10 mT

Abstract

This paper presents one of the aspects of a wide range of challenges related to space exploration. The main factor making it possible for humans to engage in space exploration is the provision of a basic element of existence, which is stable quality food. The starting point for the conducted research was the assumption that surface phenomena, involving water and determining food stability, can occur with different intensities under extra-terrestrial conditions. The results of this study describe the effect of the 10 mT static magnetic field on the process of water vapor particle adsorption and desorption on the surface of organic samples. The research material included powders with hygroscopic properties: gelatin (protein) and starch (carbohydrates). The research included a comparison of the direction, dynamics, and range of water vapor sorption in control conditions in a homogenous, static magnetic field. The research involved the use of desiccators with aqueous saturated solutions of NaOH and NaCl, and a static magnetic field generator. The obtained results indicate that magnetic field has an effect on the course of sorption on organic samples, and it can determine food stability during storage. The results of this work also indicate that there is the potential for reducing the costs of food preservation by drying it in the presence of a magnetic field; the study introduces innovative solutions in the construction of cereal silos, which is part of the concept of sustainable development.

Keywords

• range and dynamics of sorption
• sorption properties of food
• space exploration
• static magnetic field