Artículo

4.A BET approach to multilayer adsorption in swelling products

Pantuso, F. S.; Tolaba, Marcela Patricia; Aguerre, Roberto JorgeIcon
Fecha de publicación: 08/2013
Editorial: Elsevier
Revista: Journal of Food Engineering
ISSN: 0260-8774
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

An equation for multimolecular sorption is presented. It is based on the BET model with the assumption that the adsorbing surface can be divided in two regions: A region that supports only a limited number of adsorbed layers due to geometric restrictions, and another region that can adsorb an unlimited number of layers. The proposed equation is applicable to type 2 and 3 isotherms (BDDT classification), and was successfully used to fit water sorption equilibrium data of some foodstuff from literature for the water activity range 0.05?0.90, and a temperature range from 10 to 70 C.
Palabras clave: Swelling , Water Adsorption , Porosity , Isotherm Shapes , Multilayer Adsorption , Free Energy of Adsorption
 
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/24863
URL: http://www.sciencedirect.com/science/article/pii/S0260877413004020
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2013.07.036
Colecciones
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
Pantuso, F. S.; Tolaba, Marcela Patricia; Aguerre, Roberto Jorge; 4.A BET approach to multilayer adsorption in swelling products; Elsevier; Journal of Food Engineering; 122; 8-2013; 68-71
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