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
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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
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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
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Volumen: | 122
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Número: | 1
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Página de inicio: | 68
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Página de fin: | 71
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DOI: |
http://dx.doi.org/10.1016/j.jfoodeng.2013.07.036 |
Título revista: | Journal of Food Engineering
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Título revista abreviado: | J Food Eng
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ISSN: | 02608774
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CODEN: | JFOED
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Registro: | https://bibliotecadigital.exactas.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