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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/24863
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T11:31:01Zoai: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:34982025-10-22 11:31:02.002CONICET 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
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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