El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor


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.


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
Página de inicio:68
Página de fin:71
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng


  • Aguerre, R.J., Suarez, C., Viollaz, P.E., Swelling and pore structure in starchy materials (1989) J. Food Eng., 9, pp. 71-80
  • Aguerre, R.J., Suarez, C., Viollaz, P.E., New BET type multilayer sorption isotherms. Part I: Theoretical derivation of the model (1989) Lebensmittel-Wissenschaft Und-Technologie, 22 (4), pp. 188-191
  • Anderson, R.H., Modification of the BET equation (1946) J. Am. Chem. Soc., 68, pp. 689-691
  • Andrieu, J., Stamatopoulos, A.A., Moisture and heat transfer modelling during durum wheat pasta drying (1986) Drying '86, 2 VOL.. , Arun S. Mujumdar, Hemisphere Publishing Corp Washington, New York, London
  • Bizot, H., Using the GAB model to construct sorption isotherms (1983) Physical Properties of Foods, 11 VOL.. , R. Jowitt, F. Escher, B. Hallstrom, H.F.Th. Meffert, W.E.L. Spiess, G. Vos, Applied Science Publishers London & New York
  • Brunauer, S., Emmett, P.H., Teller, J., Adsorption of gases in multimolecular layers (1938) J. Am. Chem. Soc., 68, pp. 309-319
  • Chau, K.V., Heinis, J.J., Perez, M., Sorption isotherms and drying rates for mullet fillet and roe (1982) J. Food Sci., 47, pp. 1318-1328
  • Doe, P.E., Hashmi, R., Pouler, R.G., Olley, J., Isohalic sorption isotherms (1982) J. Food Technol., 17, pp. 125-134
  • Gregg, S.J., Sing, K.S.W., (1982) Adsorption, Surface Area and Porosity, , second ed. Academic Press New York
  • Hellman, N.N., Melvin, E.H., Surface area of starch and its role in water sorption (1950) J. Am. Chem. Soc., 72, pp. 5186-5188
  • Horiuti, J., Nakamura, T., On the theory of heterogeneous catalysis (1967) Advances in Catalysis, pp. 1-74. , D.D. Eley, Academic Press New York
  • Iguaz, A., Virseda, P., Moisture desorption isotherms of rough rice at high temperatures (2007) Journal of Food Engineering, 79 (3), pp. 794-802. , DOI 10.1016/j.jfoodeng.2006.03.002, PII S0260877406002354
  • Kumar, K.R., Balasubrahmanyam, N., Moisture sorption and the applicability of the Brunauer-Emmett-Teller equation for some dry food products (1986) J. Stored Prod. Res., 22 (4), pp. 205-209
  • Kutarov, K.K., Robens, E., The Pickett equation analytical continuation (2012) Adsorption, 18 (1), pp. 43-47
  • Labuza, T.P., Sorption phenomena in foods (1968) Food Technol., 22, pp. 263-272
  • Lomauro, C.J., Bakshi, A.S., Labuza, T.P., Evaluation of food moisture sorption isotherm equations, Part I. Fruit, vegetable, and meat products (1985) Lebensmittel - Wissenschaft und Technologie, 18, pp. 111-117
  • Lopes Filho, J.F., Romanelli, P.F., Barboza, S.H.R., Gabas, A.L., Telis-Romero, J., Sorption isotherms of alligator's meat (Caiman crocodilus yacare) (2002) Journal of Food Engineering, 52 (2), pp. 201-206. , DOI 10.1016/S0260-8774(01)00105-4, PII S0260877401001054
  • McLaughlin, C.P., Magee, T.R.A., The determination of sorption isotherm and the isosteric heats of sorption for potatoes (1998) Journal of Food Engineering, 35 (3), pp. 267-280. , PII S0260877498000259
  • Motarjemi, Y., (1988) A Study of Some Physical Properties of Water in Foodstuffs, , Water activity, water binding and water diffusivity in minced meat products, PhD thesis, Lund University, Lund, Sweden
  • Pfeifer, P., Obert, M., Cole, M.W., Fractal BET and FHH theories of adsorption: A comparative study (1989) Proc. R Soc. London, 423 A, pp. 169-188
  • Pickett, G., Modification of the Brunauer-Emmett-Teller theory of multimolecular adsorption (1945) J. Am. Chem. Soc., 67, pp. 1958-1962
  • Shivhare, U.S., Arora, S., Ahmed, J., Raghavan, G.S.V., Moisture adsorption isotherms for mushroom (2004) LWT - Food Science and Technology, 37 (1), pp. 133-137. , DOI 10.1016/S0023-6438(03)00135-X
  • Van Den Berg, C., (1981) Vapour Sorption Equilibrium and Other Water-starch Interactions; A Physico-chemical Approach, , PhD thesis, Agricultural University, Wageningen
  • Wolf, W., Spiessm, W.E.L., Jung, G., Die Wasser dampf sorptions isothermen eihiger in der llteratur bislang wehig beruck sichtigter (1973) Lebensmittel-Wissenschaft und -Technologie, 6 (3), p. 94


---------- 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.
---------- 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.
---------- 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.
---------- 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.