4.A BET approach to multilayer adsorption in swelling products
- Autores
- Pantuso, F. S.; Tolaba, Marcela Patricia; Aguerre, Roberto Jorge
- Año de publicación
- 2013
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
Fil: Pantuso, F. S.. Universidad de Morón. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Universidad Nacional de Luján. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Aguerre, Roberto Jorge. Universidad de Morón. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Universidad de Moron. Facultad de Agronomia y Ciencias Agroalimentarias; Argentina. Universidad Nacional de Luján. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Materia
-
Swelling
Water Adsorption
Porosity
Isotherm Shapes
Multilayer Adsorption
Free Energy of Adsorption - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/24863
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4.A BET approach to multilayer adsorption in swelling productsPantuso, F. S.Tolaba, Marcela PatriciaAguerre, Roberto JorgeSwellingWater AdsorptionPorosityIsotherm ShapesMultilayer AdsorptionFree Energy of Adsorptionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2An 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.Fil: Pantuso, F. S.. Universidad de Morón. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Universidad Nacional de Luján. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Aguerre, Roberto Jorge. Universidad de Morón. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Universidad de Moron. Facultad de Agronomia y Ciencias Agroalimentarias; Argentina. Universidad Nacional de Luján. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2013-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/24863Pantuso, 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; 68-710260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413004020info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.07.036info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:30Zoai:ri.conicet.gov.ar:11336/24863instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:01:31.23CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
4.A BET approach to multilayer adsorption in swelling products |
title |
4.A BET approach to multilayer adsorption in swelling products |
spellingShingle |
4.A BET approach to multilayer adsorption in swelling products Pantuso, F. S. Swelling Water Adsorption Porosity Isotherm Shapes Multilayer Adsorption Free Energy of Adsorption |
title_short |
4.A BET approach to multilayer adsorption in swelling products |
title_full |
4.A BET approach to multilayer adsorption in swelling products |
title_fullStr |
4.A BET approach to multilayer adsorption in swelling products |
title_full_unstemmed |
4.A BET approach to multilayer adsorption in swelling products |
title_sort |
4.A BET approach to multilayer adsorption in swelling products |
dc.creator.none.fl_str_mv |
Pantuso, F. S. Tolaba, Marcela Patricia Aguerre, Roberto Jorge |
author |
Pantuso, F. S. |
author_facet |
Pantuso, F. S. Tolaba, Marcela Patricia Aguerre, Roberto Jorge |
author_role |
author |
author2 |
Tolaba, Marcela Patricia Aguerre, Roberto Jorge |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Swelling Water Adsorption Porosity Isotherm Shapes Multilayer Adsorption Free Energy of Adsorption |
topic |
Swelling Water Adsorption Porosity Isotherm Shapes Multilayer Adsorption Free Energy of Adsorption |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
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. Fil: Pantuso, F. S.. Universidad de Morón. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Universidad Nacional de Luján. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Aguerre, Roberto Jorge. Universidad de Morón. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Universidad de Moron. Facultad de Agronomia y Ciencias Agroalimentarias; Argentina. Universidad Nacional de Luján. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
description |
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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-08 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/24863 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 0260-8774 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/24863 |
identifier_str_mv |
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 0260-8774 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413004020 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.07.036 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613809921064960 |
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13.070432 |