Artículo
Aguerre, R.J.; Viollaz, P.E.; Suárez, C. "A fractal isotherm for multilayer adsorption in foods" (1996) Journal of Food Engineering. 30(1-2):227-238
Consulte la política de Acceso Abierto del editor
Abstract:
The effect of the fractal surface on physical adsorption has been analysed and a new three-parametric isotherm equation was derived. The model describes the multilayer adsorption on fractal surfaces within the framework of BET theory. It predicts lower buildup of the multilayer coverage on a fractal surface than on a flat surface. The results of the simulation show that increasing the fractal dimension of the surface affects the adsorption isotherms; namely, the upward curvature of the isotherms at high relative pressures is decreased as D increases. For the submonolayer region, the curves become independent of the fractal nature of the absorbent. The isothermal data for water vapor sorption on grains and other starchy materials were used to evaluate the new isotherm equation. The parameters of the isotherms were calculated using computational regression techniques. Fractal dimension ranged from 2.6 to 2.9, approximately, indicating the contribution of the pore structure to the sorption capacity of the products investigated. Results show that the model allows an accurate and simple description of the sorption data for the whole range of water activity. Copyright © 1996 Elsevier Science Limited.
Registro:
| Documento: | Artículo |
| Título: | A fractal isotherm for multilayer adsorption in foods |
| Autor: | Aguerre, R.J.; Viollaz, P.E.; Suárez, C. |
| Filiación: | Departamento de Industrias, F.C.E. y N., Ciudad Universitaria, (1428) Buenos Aires, Argentina |
| Año: | 1996 |
| Volumen: | 30 |
| Número: | 1-2 |
| Página de inicio: | 227 |
| Página de fin: | 238 |
| Título revista: | Journal of Food Engineering |
| Título revista abreviado: | J Food Eng |
| ISSN: | 02608774 |
| CODEN: | JFOED |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v30_n1-2_p227_Aguerre |
Referencias:
- Aguerre, R.J., Suárez, C., Viollaz, P.E., New BET type multilayer sorption isotherms, part I: Theoretical derivation of the model (1989) Lebensmittel-wissenschaft Und-technologie, 22, pp. 188-191
- Aguerre, R.J., Suárez, C., Viollaz, P.E., New BET type multilayer sorption isotherms, part II: Modelling water sorption in foods (1989) Lebensmittel-wissenschaft Und-technologie, 22, pp. 192-195
- Anderson, R., B, modifications of brunauer, emmett and teller equation (1946) J. Am. Chem. Soc., 68, pp. 686-691
- Avnir, D., Pfeifer, P., Fractal dimension in chemistry. An intensive characteristic of surface irregularity (1983) Nouv. J. Chim., 7, pp. 71-82
- Avnir, D., Farin, D., Pfeifer, P., Molecular fractal surfaces (1984) Nature, 308, pp. 261-263
- Avnir, D., Farin, D., Pfeifer, P., Surface geometric irregularity of particulate materials: The fractal approach (1985) J. Colloid Interface Sci., 103, pp. 112-113
- Bizot, H., Using the gab model to construct sorption isotherms (1983) Physical Properties of Foods, pp. 43-54. , Jowitt, R., Escher, F., Hallström, B., Meffert, H. F. T., Spiess, W. E. L. & Vos, G., (eds). Applied Science Publishers, London and New York
- Brunauer, S., Emmett, P.H., Teller, J., Adsorption of gases in multimolecular layers (1938) J. Am. Chem. Soc., 60, pp. 309-319
- Bushuk, W., Winkler, C.A., Sorption of water vapor on wheat flour, starch and gluten (1957) Cereal Chem., 34, pp. 73-76
- Cadden, A.M., Moisture sorption characteristics of several food fibers (1988) J. Food Sci., 53, pp. 1150-1155
- Cole, M.W., Holter, N.S., Pfeifer, P., Henry's law of adsorption on a fractal surface (1986) Phys. Rev., B33, pp. 8806-8809
- Day, D.L., Nelson, G.L., Desorption isotherms for wheat (1965) Trans. ASAE, 8, pp. 293-297
- Boer, J.H., (1968) The Dynamical Character of Adsorption, 2nd, p. 217. , Oxford, At the Clarendon Press
- Falabella, M.C., Aguerre, R.J., Suárez, C., Modelling non-isothermal sorption equilibrium data of cereal grains (1992) Lebensmittel-wissenschaft Und-technologie, 25, pp. 286-288
- Fripiat, J.J., Gatineau, L., Van Damme, H., Multilayer physical adsorption on fractal surfaces (1986) Langmuir, 2, pp. 562-567
- Hellmann, N.N., Melvin, E.H., Surface area of starch and its role in water sorption (1950) J. Am. Chem. Soc., 72, pp. 5186-5188
- Kiranoudis, C.T., Maroulis, Z.B., Tsami, E., Marinos-Kouris, D., Equilibrium moisture content and heat of desorption of some vegetables (1993) J. Food Engng, 20, pp. 55-74
- Kumar, K.R., Balasubrahmanyan, N., Moisture sorption and the applicability of the brunauer-teller equation for some dry food products (1986) J. Stored Prod. Res., 22, pp. 205-209
- Lomauro, C.L., Bakshi, A.S., Labuza, T.P., Evaluation of food moisture sorption isotherm equations, part II: Milk, coffee, tea, nut, oilseeds, spices and starchy foods (1985) Lebensmittel-wissenschaft Und-technologie, 18, p. 111
- Nagai, T., Yano, T., Fractal structure of deformed potato starch and its sorption characteristics (1990) J. Food Sci., 55, pp. 1334-1337
- Peleg, M., Fractals and foods (1993) Crit. Rev. Food Sci. Nutrit., 32, pp. 149-165
- Pfeifer, P., (1988) Chemistry and Physics of Solid Surfaces, 7, p. 283. , Vanselow, R., Hower, R. F. (eds). Springer-Verlag, Berlin
- Pfeifer, P., Obert, M., Cole, M.W., Fractal BET and FHH theories of adsorption: A comparative study (1989) Proc. Roy. Soc. Lond., A423, pp. 169-188
- Van Den Berg, C., (1981) Vapour Sorption Equilibria and Other Water-starch Interactions: A Physico-chemical Approach, , Chapter IV, Agricultural University, Wageningen, The Netherlands
- Weisser, H., Influence of temperature on sorption isotherms (1986) Food Engineering and Process Applications, 1. , Transport Phenomena. Le Maguer, M. and Jelen, P. (eds). Elsevier Applied Science Publishers, London-New York
- Wolf, W., Spiess, W.E.L., Jung, G., (1985) Sorption Isotherms and Water Activity of Food Materials, , Elsevier Science Publishing Co., New York
- Zarzycki, J., Fractal properties of gels (1987) J. of Non-crystall. Sol., 96, pp. 173-184
- Zuritz, C.A., Singh, R.P., Moini, S.M., Henderson, S.M., Desorption isotherms of rough rice from 10 to 40øC (1992) Trans. Am. Soc. Agric. Eng., 22, pp. 433-440
Citas:
---------- APA ----------
Aguerre, R.J., Viollaz, P.E. & Suárez, C. (1996) . A fractal isotherm for multilayer adsorption in foods. Journal of Food Engineering, 30(1-2), 227-238.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v30_n1-2_p227_Aguerre [ ]
---------- CHICAGO ----------
Aguerre, R.J., Viollaz, P.E., Suárez, C. "A fractal isotherm for multilayer adsorption in foods" . Journal of Food Engineering 30, no. 1-2 (1996) : 227-238.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v30_n1-2_p227_Aguerre [ ]
---------- MLA ----------
Aguerre, R.J., Viollaz, P.E., Suárez, C. "A fractal isotherm for multilayer adsorption in foods" . Journal of Food Engineering, vol. 30, no. 1-2, 1996, pp. 227-238.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v30_n1-2_p227_Aguerre [ ]
---------- VANCOUVER ----------
Aguerre, R.J., Viollaz, P.E., Suárez, C. A fractal isotherm for multilayer adsorption in foods. J Food Eng. 1996;30(1-2):227-238.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v30_n1-2_p227_Aguerre [ ]
