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Abstract:

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. © 2013 Elsevier B.V.

Registro:

Documento: Artículo
Título:A BET approach to multilayer adsorption in swelling products
Autor:Pantuso, F.S.; Tolaba, M.P.; Aguerre, R.J.
Filiación:Facultad de Ciencias Exactas Química y Naturales, Universidad de Morón, 1708 Buenos Aires, Argentina
Facultad de Agronomía y Ciencias Agroalimentarias, Universidad de Morón, 1708 Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Tecnología, CONICET, Universidad Nacional de Luján, 6700 Luján, Buenos Aires, Argentina
Idioma: Inglés
Palabras clave:Free energy of adsorption; Isotherm shapes; Multilayer adsorption; Porosity; Swelling; Water adsorption; Adsorbed layers; Adsorbing surface; Free energy of adsorption; Multilayer adsorption; Number of layers; Temperature range; Water adsorption; Water sorption; Isotherms; Multilayers; Porosity; Swelling; Adsorption
Año:2014
Volumen:122
Número:1
Página de inicio:68
Página de fin:71
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2013.07.036
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_02608774_v122_n1_p68_Pantuso

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Citas:

---------- APA ----------
Pantuso, F.S., Tolaba, M.P. & Aguerre, R.J. (2014) . A BET approach to multilayer adsorption in swelling products. Journal of Food Engineering, 122(1), 68-71.
http://dx.doi.org/10.1016/j.jfoodeng.2013.07.036
---------- CHICAGO ----------
Pantuso, F.S., Tolaba, M.P., Aguerre, R.J. "A BET approach to multilayer adsorption in swelling products" . Journal of Food Engineering 122, no. 1 (2014) : 68-71.
http://dx.doi.org/10.1016/j.jfoodeng.2013.07.036
---------- MLA ----------
Pantuso, F.S., Tolaba, M.P., Aguerre, R.J. "A BET approach to multilayer adsorption in swelling products" . Journal of Food Engineering, vol. 122, no. 1, 2014, pp. 68-71.
http://dx.doi.org/10.1016/j.jfoodeng.2013.07.036
---------- VANCOUVER ----------
Pantuso, F.S., Tolaba, M.P., Aguerre, R.J. A BET approach to multilayer adsorption in swelling products. J Food Eng. 2014;122(1):68-71.
http://dx.doi.org/10.1016/j.jfoodeng.2013.07.036