Water Absorption Capacity Values Research Articles

Enhanced water absorption in pectin-chitosan hydrogel via modification with deep eutectic solvent: Optimisation and characterisation

Natural polymers are widely available, nontoxic, and biodegradable but have lower absorption when used to create hydrogels. Thus, a new modification of hydrogel combining pectin and chitosan was developed using choline chloride-based deep eutectic solvents (DESs) with ethylene glycol (DES1), glycerol (DES2), and acetic acid (DES3) called eutectogel. DES was added due to the hydrophilic site, which can increase water absorption. The eutectogel with each DES, including control (without DES), were optimized in their ratio of pectin to chitosan (0.5:1, 1:1, 1.5:1, and 2:1) and DES concentration (10 %, 20 %, and 30 %) to obtain the highest water absorption capacity (WAC). All developed gels showed the highest WAC at a ratio 0.5:1 of pectin to chitosan, with 20 % each of DES1, DES2, and DES3 labeled as E20, G20, and A20 having WAC values of 16.02, 13.50, and 12.50 g/g, respectively, owing to the existence of additional hydrophilic sites from DES within the gel for water binding. While the WAC value for the control was 6.2 g/g, this study proves the ability of DES to increase the WAC of E20, G20, and A20 more than two times compared to the control. E20 showed the highest water sorption because of the shorter and smaller size of ethylene glycol in DES1, with two less hindered hydroxyl groups efficiently binding with water molecules compared to glycerol and acetic acid. The interactions were observed through FTIR analysis, specifically in the amino groups of chitosan and carboxyl groups of pectin at the peak of 1636 to 1642 cm−1, which served as indicators of the electrostatic interaction with the modified DES and peak 3335 to 3350 cm−1 indicated of hydrogen bonding. The hydrogen bonding was also confirmed via DSC thermal analysis at 164.06°C to 188.44 °C. Characterization with FTIR, UV–Vis, and DSC confirmed the successful integration of DES, and it revealed that the new hydrogels had better transparency and thermal stability, with E20 showing the best overall performance in enhanced water absorption.

Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa)

Textured vegetable proteins (TVP) are an alternative to meet the increasing demand for non-animal food. This study aimed to develop a TVP from mixtures with 45 % pea protein isolate (PPI) enriched with amaranth (AF) and oat (OF) flours using high-moisture extrusion technology (HME) varying the moisture (50–70 %) and the temperature in the second heating zone of the extruder (110–140 °C). After extrusion, all samples demonstrated higher values of water absorption capacity (WAC) than non-extruded mixtures. Mixture of AF:OF:PPI (40:15:45 %) extruded at 60 % moisture and 135 °C showed promising functional properties with WAC and WSI values of 3.2 ± 0.2 g H2O/g and 24.89 ± 2.31 %, respectively, and oil absorption capacity (OAC) of 1.3 g oil/g. The extrusion process altered the thermal and structural properties of proteins promoting a desirable fibrous structure. This confirms the feasibility of using HME to develop TVP based on PPI, AF, and OF.

Multipin cold plasma electric discharge on hydration properties of kodo millet flour: Modelling and optimization using response surface methodology and artificial neural network – Genetic algorithm

The effect on functional properties of kodo millet flour was studied using multipin cold plasma electric reactor. The analysis was carried out at various levels of voltage (10–20 kV) and treatment time (10–30 min) for four different parameters such as water absorption capacity (WAC), oil absorption capacity (OAC), solubility index (SI) and swelling capacity (SC). Response surface methodology (RSM) and artificial neural network – genetic algorithm (ANN – GA) were adopted for modelling and optimization of process variables. The optimized values obtained from RSM were 20 kV and 17.9 min. On the contrary, 17.5 kV and 23.3 min were the optimized values obtained from ANN – GA. The RSM optimal values of WAC, OAC, SI and SC were 1.51 g/g, 1.40 g/g, 0.06 g/g and 3.68 g/g whereas optimized ANN – GA values were 1.51 g/g, 1.50 g/g, 0.06 g/g and 4.39 g/g, respectively. Infrared spectra, peak temperature, diffractograms and micrographs of both optimized values were analyzed and showed significant differences. ANN showed a higher value of R2 and lesser values of other statistical parameters compared to RSM. Therefore, ANN – GA was treated as the best model for optimization and modelling of cold plasma treated kodo millet flour. Hence, the ANN – GA optimized values of cold plasma treated flour could be utilized for practical applications in food processing industries.

Synthesis and Characterization of Carboxy Methyl Cellulose-Based Hydrogel Cross-linked with Citric Acid

Hydrogel is a three-dimensional hydrophilic polymer network which is capable of absorbing large amounts of water, urine, blood, and other biological fluids. The applications of hydrogel are present in various fields such as pharmaceuticals, agriculture, food, and medical fields. Hydrogel is used as a wound dressing, in a drug release system, in diapers, in and menstrual products. The purpose of this research is to produce carboxymethyl cellulose (NaCMC) hydrogels using citric acid as the crosslinking agent, and to determine the optimum conditions to produce hydrogels with a high absorption capacity of liquids using various concentrations of citric acid. The first step of this research is to mix NaCMC and citric acid by stirring it with an agitator at room temperature until the mixture becomes homogeneous. Then, the mixture is casted in a petri dish and dried for 24 hours at 30°C. Then, the crosslinking reaction was carried out at 80°C for a certain time. After that, the gels are put out of the petri dish and tested to determine their values of water absorption capacity (swelling) and gel fractions. Lastly, the hydrogels are characterized using FTIR and SEM. The results showed that the NaCMC hydrogel with anhydrous citric acid with 10%-wt is the best with 3779.16% swelling ratio and gel fraction of 60%.

Process Standardization for Bread Preparation using Composite Blend of Wheat and Pearl Millet: Nutritional, Antioxidant and Sensory Approach

In present study, the effect of incorporation of pearl millet (PM) flour (10, 20, 30, 40%) on quality and sensory characteristics of bread were studied. Ash, fat, fiber and carbohydrate content were increased with the incorporation of PM flour. For wheat flour (WF) the values of water absorption capacity (WAC) and oil absorption capacity (OAC) were observed 1.90 g/g and 1.54 g/g, while flour blends varied from 1.78-1.87g/g and 1.48-1.52g/g, respectively. After the incorporation of PM flour peak (PV), trough TV, setback (SV) and final viscosity (FV) were decreased as compared to WF. Antioxidant properties of WF and PM flour were observed 20.3% and 15.1%, and varied from 18.10% to 19.23%, respectively for flour blends. Antioxidant characteristics of breads increased as compare to their flours. Physical parameter i.e. loaf weight increases after addition of PM flour while reverse was observed for loaf volume. Bread prepared up to 30% addition of PM flour into WF showed a satisfactory sensorial score for bread further addition of PM flour, breads were not acceptable quality. Results of present study provide a better understanding of functional properties of WF, PM flour and their blends for their possible applications in preparation of gluten free products.

Biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed West African Mud Creeper, Tympanotonos fuscatus var radula (Linnaeus, 1758)

BackgroundOne of the many relevant factors that influence mollusc consumption is the quality of its meat. The meat of Tympanotonos fuscatus var radula has been traditionally used as a subsistence food source with high-quality nutritious culinary delicacy. The study assessed the biochemical profile, non-enzymatic antioxidants and functional attributes of T. fuscatus var radula from a brackish Creek in Southwest Nigeria.ResultsProtein formed the highest percentage both in raw and steamed samples with the mean values of 47.61 g/100 g and 46.04 g/100 g respectively. The total mineral content was higher in raw sample (237.40 mg 100 g−1) than in steamed sample (201.05 mg 100 g−1), in the decreasing order of phosphorus > sodium > calcium > potassium > magnesium. Raw sample had the highest proportion of energy contribution, which was from protein (PEP = 53.1%), while the least energy contribution was from fat (PEF = 3.1%) in steamed sample. The cholesterol content of raw T. fuscatus var radula was 0.15 ± 0.01 mg/100 g, being reduced by steaming to 0.12 ± 0.02 mg/100 g, while a nonsignificantly lower percentage of oleic was also observed in steamed sample (0.98 ± 0.01%). After steaming, the values of TBA, ascorbic acid and DPPH increased from 0.22 to 1.41 mg/100 g, 15.31 to 20.54 mg/100 g and 65.11 to 84.6%, respectively. Relatively, higher mean values of water absorption capacity (198.13%), oil absorption capacity (292.59%), and foam capacity (6.90%) were recorded in raw sample, while steamed sample was better in foam stability (33.33%) and emulsion stability (51.51%).ConclusionsT. fuscatus var radula is a good source of nutrition, rich in protein and because of its good functional physiognomies, the steamed edible part will be highly desirable for preparing complimentary food.

Influence of Compounds Contents and Particle Size on Some Functional Properties of Moringa oleifera Leaves (Lam) Powders

Objective: This study aims to determine the influence of the contents of compounds and particle size on the functional properties of leaves powders of M. oleifera.
 Methodology: The leaves were collected from three farms in the localities of Mbouda and Maroua and processed in powders. The proximate composition, some functional properties such as particle size, true Water Absorption Capacity (WACt), apparent Water Absorption Capacity (WACa), Water Solubility Index (WSI), Oil Holding Capacity (OHC), and Bulk density were determined.
 Results: The mean contents of young and mature leaves powders are 24.96 ± 0.29 and 23.13 ± 0.50 g/100 DM in total proteins; 34.26 ± 0.52 and 29.11 ± 1.44 g/100g DM in available carbohydrate, 8.34 ± 0.64 and 8.34 ± 0.68 g/100g DM in total lipids, 8.75 ± 0.74 and 9.08 ± 0.48 g/100g DM in total ash, 21.13 ± 1.34 and 27.14 ± 1.04 g/100g DM in total fibers, respectively. The particle size of powders is majority large. The fiber's contents significantly affect the increase of rehydration properties and the OHC, while the large particle size, the density. Values of WACt and WACa are 27.02 ± 0.20 and 32.88 ± 1.24 % in young leaves and 28.98 ± 0.15 and 35.88 ± 1.02 % in mature leaves, respectively. The WSI and OHC are 3.02 ± 0.06 and 257 ± 1% in young leaves and 3.5 ± 0.04 and 261 ± 2 % in mature leaves, respectively. The Bulk density is 0.42 ± 0.01 g/ml in young leaves and 0.39 ± 0.01 in mature leaves.
 Conclusion: Functional properties of M. oleifera leave powders do not always depend on the contents of compounds and particle size distribution.

Nutritional, physico-chemical and functional characterization of a global chickpea collection

A comprehensive study to assess and compare physico-chemical, nutritional and functional properties of a chickpea germplasm collection was carried out. The collection, composed of 57 accessions, also included black chickpeas from Apulia (Southern Italy), previously shown to display peculiar phenotypic and genetic features with respect to desi and kabuli chickpeas, and for which no information is currently available. Associations of genetic and phenotypic traits with nutritional and functional properties were assessed. Black (including Apulian types) and brown chickpeas showed a dietary fiber content ranging from 18.0 to 22.1 g 100 g−1, high bioactive compound contents, and levels of PUFA that reached 64.4 and 67.0 g 100 g−1 of total fatty acids, respectively. Brown accessions were characterized by high values of water absorption capacity (1.9 g water g−1 of flour), therefore could be suitable for mixing with cereal flours to produce cereal-pulse foods. Our findings highlight the nutritional and technological potential of local landraces which are being replaced by modern cultivars and are therefore, at risk of genetic erosion.

Influence of assumed absorption capacity of superabsorbent polymers on the microstructure and performance of cement mortars

A correctly selected absorption capacity of SAP in cement paste is quite important for the microstructure and performance of internally cured cement-based materials. In present work, various water absorption capacity values were assumed to investigate the impacts of water exchange behavior of SAP on the performance and microstructure of cement mortars. The over-entrained water content due to the rapid desorption as well as the real effective water-to-cement ratio during the mixing was quantified and was proved to be the key factor for the notably decreased mechanical strength and anti-transport property (electrical resistivity), as well as the clearly increased fluidity and capillary porosity. However, no negative influence on the self-desiccation and shrinkage mitigation was observed.

Development of biodegradable coatings for maize seeds and their application for Azospirillum brasilense immobilization.

The objective of this study was to develop biodegradable coatings for agriculture crop seeds based on starch, gelatin, and polyvinyl alcohol (PVA). Developed materials were characterized according to their microstructures, barrier properties, influence on germination of maize seeds, and ability to sustain Azospirillum brasilense Ab-V5 viability in coated maize seeds. The coatings were obtained employing different proportions of starch, gelatin, and PVA, ranging from 0 to 3.0g/100g of each material, respectively. Samples formulated with the pure polymers showed the highest values of water absorption capacity, solubility, and water vapor permeability, and the ternary mixtures showed the lowest values. Single polymer formulations and the binary starch-gelatin mixture (CS50GL50) favored maize seeds germination compared to the uncoated maize seeds. In addition, seed coating obtained from CS50GL50 formulation resulted in A. brasilense Ab-V5 viability in coated seeds up to 15days after bacterial immobilization, being considered a promising low-cost, biodegradable, and renewable source material to be used in agriculture.

Experimental study on water level and absorption capacity in a radial well flow in a loess area

Abstract In this paper, the theoretical basis for flow calculation in an injection well was discussed. It proposed that the flow rate of an injection well could be calculated referring to pumping theory and method. A mathematical model of the rising curve of water level around a radial well was established and the equation for calculating the rising curve was given. The calculation equations selected for the water absorption capacity of injection wells were explained and examples were verified and compared. The results indicated that, under the same injection conditions, the water level value calculated by the analysis method was slightly larger, but the error between the analysis method and the semi-theoretical and semi-empirical methods was small. In the processes of steady flow injection and unsteady flow injection, there was a small difference of water absorption capacity, and the former was slightly larger. The measured values of water absorption capacity were only about one-third of the calculated values based on pumping theory. Overall, the analytical solution method for predicting the rising curve of water level has priority in well injection. The semi-theoretical and semi-empirical equation for calculating water absorption capacity sifted first has priority in steady flow injection, the equation sifted second has priority in unsteady flow injection.

Apple Cubes Drying and Rehydration. Multiobjective Optimization of the Processes

The effect of convective drying temperature (Td), air velocity (v), rehydration temperature (Tr), and kind of rehydrating medium (pH) was studied on the following apple quality parameters: water absorption capacity (WAC), volume ratio (VR) color difference (CD). To model, simulate, and optimize parameters of the drying and rehydration processes hybrid methods artificial neural network and multiobjective genetic algorithm (MOGA) were developed. MOGA was adapted to the apple tissue, where the simultaneous minimization of CD and VR and the maximization of WAC were considered. The following parameters range were applied, 50 ≤ Td ≤ 70 °C and 0.01 ≤ v ≤ 6 m/s for drying and 20 ≤ Tr ≤ 95 °C for rehydration. Distilled water (pH = 5.45), 0.5% solution of citric acid (pH = 2.12), and apple juice (pH = 3.20) were used as rehydrating media. For determining the rehydrated apple quality parameters the mathematical formulas were developed. The following best result was found. Td = 50.1 °C, v = 4.0 m/s, Tr = 20.1 °C, and pH = 2.1. The values of WAC, VR, and CD were determined as 4.93, 0.44, and 0.46, respectively. Experimental verification was done, the maximum error of modeling was lower than 5.6%.

Functional and physicochemical properties of a protein isolate from AluProt-CGNA: A novel protein-rich lupin variety (Lupinus luteus)

This study describes the isolation of proteins from the novel lupin variety AluProt-CGNA (Lupinus luteus) and the influence of pH and NaCl on their functional properties. AluProt-CGNA variety showed to have a great protein content in dehulled seeds (60.60g protein/100g, dry matter), which is higher than soybean and other lupin varieties. A lupin protein isolate (97.54g protein/100g) from AluProt-CGNA, LPIA, was prepared from lupin flour by alkali solubilization and isoelectric precipitation. The solubility profile of the LPIA was affected by pH, where the minimal values were observed at pH values close to its isoelectric point range (pH4–5). The highest values of water absorption capacity (1.71cm3H2O/g protein), oil absorption capacity (1.43g trapped oil/g protein), emulsifying capacity (61.94%), emulsion stability (96.43%), foaming capacity (114.29%), foam stability (65.69%) and least gelation concentration (20g/100cm3) were observed at pH values lower and higher than its isoelectric point. In the presence of 100mM of NaCl, their functional properties were improved. SDS-PAGE showed that LPIA mainly contained high molecular weight proteins (α and β-conglutin). These results are useful for increasing the utilization of this protein isolate as a potential functional ingredient in food industry.

Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties

This study evaluated the effect of soaking period (12, 24 and 36 hours) and drying temperature (40,50 and 60°C) on the functional properties of Ogi powder produced from four different maize varieties; A5W, A4Y, D1Y and S7Y. The moisture content and drying rate decreased significantly (p 0.05) in Bulk Density, Sedimentation and Swelling Power. The result revealed that sedimentation volumes were not influenced by processing methods while starch damage of the Ogi powders varies from 92.03 to 95.02%. This increased with increase in drying temperature. Ogi powders had least gelation of 8% for all the maize varieties. There were significant differences (p<0.05) in Viscosity, Solubility, Water Absorption Capacities (WAC) and Oil Absorption Capacities (OAC). Ogi powder produced from A4Y variety and soaked for 12 hours exhibited higher WAC values at 50°C. This variety also displayed higher values of water absorption capacity at all temperatures. Solubility, viscosity and swelling power increased with increase in temperature. The viscosity of the Ogi powders pastes ranged from 1200-1794 cps, and 804- 1540 at 80 and 30°C, respectively. Ogi powders produced from D1Y and S7Y exhibited higher degree of retrogradation. Differences observed in the functional properties among varieties highlight the possible application of end-product suitability in Ogi powder processing.

Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis

Enzymatic hydrolysis could be an alternative way to modify flour functionality. The effect of two different enzymes, α-amylase and amyloglucosidase, and their combination on microstructure, oligosaccharide content, crystalline order, pasting, gel hydration, and colour properties of native and extruded wheat flours was investigated. Micrographs showed different mechanisms of actuation of the different enzymes on native and extruded flours, achieving greater than 300% and 500% increases of glucose and maltose contents, respectively, in extruded flours compared with their native counterparts. Native flours displayed higher values of water absorption capacity and swelling power than extruded flours. Flours treated by a combination of amylase and amyloglucosidase showed low swelling power. Regarding colour, native flours were darker and more reddish than extruded flours, whereas flours treated by amyloglucosidase, and therefore had a higher glucose content, were darker and more reddish.

Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgaris L.) flour

The objective of the presented work was to determine the effect of infrared heating on the physicochemical characteristics of Mexican common bean flour. Variety of Pinto Villa beans were used in the present experiment. Infrared heating was fitted at 0, 10, 20 and 40 Hz. Power absorption, relative crystallinity by X-ray diffraction, proximate analysis, water absorption capacity, water absorption index, viscosity, and total, resistant and available starch methods were used to characterize the common bean flour. X-ray diffraction data showed changes in the diffraction patterns attributable to the possible formation of amylose–lipid complex. Water absorption capacity (WAC) and water absorption index (WAI), as well viscosity profiles, were affected by changes in the starch and protein content. Sample with highest power absorbed (20 Hz) show highest values of WAC and WAI and lowest value of viscosity. The content of resistant starch (RS) was highest at medium absorbed power (10 Hz).

Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods

The seeds separated from tomato pomace may contain valuable protein with unique functional properties. The objectives of this research were to study the impact of industrial hot and cold break tomato processes on protein isolation from defatted tomato seed meal and determine the protein-related functional properties of defatted and non-defatted seed meals. The results showed that the high temperature of hot break process denatured the protein, resulting in the lower protein extraction yield from 9.07 % to 26.29 % for defatted hot break tomato seed (DHTS) compared to from 25.60 % to 32.56 % for defatted cold break tomato seed (DCTS) under various extraction conditions. Hot break process also significantly influenced protein-related functional properties of seed meals. Compared to DCTS, DHTS had higher water absorption capacity (WAC) and oil absorption capacity (OAC) based on the protein weight in the seed meal, but lower emulsifying ability (EA), emulsifying stability (ES), foaming capacity (FC), and foaming stability (FS) based on the whole seed sample weight. When compared to commercial soybean protein isolate (SP), the meals of hot break tomato seed (HTS), DHTS, and DCTS showed higher bulk density and WAC values. The FC and FS of tomato meals were inferior while the ES was superior to SP. High alkaline pH was beneficial to the protein extraction and achieved better EA, ES, FC and FS of all the samples. The results indicated that tomato seed meals have a great potential to be used as functional food ingredients.

Evaluation of Old Netim Basement Rocks (South-Eastern Nigeria) for Construction Aggregates

The physico-chemical and engineering properties of the basement rocks from Old Netim, southeastern Nigeria were determined to ascertain their suitability for civil construction purposes. The results indicate that specific gravity (SG) ranges from 1.55 (overburden) to 2.73 (fresh granite gneiss), hardness (H) 1.0 (weathered soft rock) to 6.0 (fresh strong gneiss), compressive strength (?) 19.31 to 77.37 MN/m2 and the moisture content (W%) 0.11 to 10.12.The moderately high strength of the rocks as well as the low values of water absorption capacity are consistent with the chemical composition of the Oban granite gneiss. The results also indicate that moisture content (W%) decreases with increasing hardness (H), specific gravity (SG) and compressive strength (?) except where rock weathering and underground water cause some adverse effects on the rock quality. The relationship between moisture content (W%), specific gravity (SG) and compressive strength (?) indicates that the fresh basement rocks from Old Netim quarry are capable of withstanding heavy traffic, foundation loads and generally suitable for most civil construction works.

Effects of addition of partially defatted groundnut paste on some Properties of ‘kokoro’ (a popular snack made from maize paste)

‘Kokoro’ a popular Nigerian snack obtained from maize has nutritional deficiencies, especially in terms of protein and amino acid contents. In this study therefore, it was enriched with partially defatted peanut paste by partially substituting the maize with the groundnut paste in varying proportions ranging from ten to fourty percent paste. The various mixtures obtained were separately processed into snacks following essentially the traditional method of production, involving thorough mixing, dough formation and deep frying in vegetable oil. The products obtained were analysed for proximate composition, some physico-chemical properties and pasting characteristics. The sensory attributes were also evaluated. Results obtained indicated substantial increases in the level of protein with increases in the level of substitution with peanut paste, ranging respectively from 12.33 to 23.77% in the zero and 40% levels of substitution with peanut paste. This may be an indication of the potentials of the peanut paste in improving the nutritional status of the snack. While similar trends were observed with respect to the fat contents, the levels of ash, crude fibre and carbohydrate showed a reverse trend. The swelling capacity of the resulting flour mixtures before frying decreased in value with increases in the level of substitution, but increases, although only slightly in the values of water absorption capacity respectively. Slight increases were also recorded with respect to the generally low values of bulk density, an indication of a possible positive impact on the ease of packaging and transportation of products. There were no significant changes in the pasting properties of the resulting flour mixes regardless of the level of substitution. Sensory evaluation of the products obtained indicated that the greater the level of substitution with the defatted peanut paste in the mixture, the more acceptable the product is to consumers.

Physical characterization of clayey materials from tertiary volcanic cones in Limbe (Cameroon) for ceramic applications

Samples of clayey materials from Tertiary volcanic cones in Limbe-Cameroon were physically characterized for ceramic applications. Particle size distribution (PSD), color, Atterberg limits; plastic limit (PL), liquid limit (LL), and plasticity index (PI), technological properties; flexural strength (σ), water absorption capacity (WA) and linear shrinkage (LS) were determined. The samples were classified as silty clay and clayey silt. Raw color ranged from pale yellow to red, with most of the samples having different shades of brown. Values obtained for PL ranged from 32 to 49 mass%, LL 41–83 mass% and PI 9–45 mass%. Flexural strength (σ) ranged from 0.4 to 0.7MPa at 900°C, 0.7–1.5MPa at 1000°C and 1.3–3.1MPa at 1100°C. Values for WA ranged from 15.1 to 29.4 mass% at 900°C, 9.4–27.9 mass% at 1000°C and 2.8–10 mass% at 1100°C. Linear shrinkage values were 3.8–7.5%, 6.3–11.3% and 12.5–18.7% for all three firing temperatures respectively. Technological properties were altered at higher firing temperatures, as inferred from the mean values of WA (0.6–2MPa), σ (22.3–7.3 mass%) and LS (6.1–15%) from 900°C to 1100°C. Based on PSD, color, Atterberg limits and technological properties, these clayey materials, were found to be suitable for use in the ceramic industry.