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Abstract:

Data of water desorption on different food products were analysed from the point of view of the BET theory. A plot of log C against 1/T as used for the independent evaluation of E1‐EL and the pre‐exponential a1b2/b1a2, in the expression for the constant C of the BET theory. It was found that a1b2/b1a2, may range from 10−3 to 10−6 and the E1 ‐ EL values are correspondingly much higher than usual. An equation has been obtained within the framework of the BET theory for the dependence of the net heat of desorption on moisture content. In the present analysis the variation of the monolayer value with temperature is considered by means of a simple empirical equation. The results are compared with the heats of desorption calculated directly by the Clausius‐Clapeyron equation. Copyright © 1984, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory
Autor:AGUERRE, R.J.; SUÁREZ, C.; VIOLLAZ, P.E.
Filiación:Departmento de Industrias, Facultad de Ciencias Exactas Y Naturales, Buenos Aires, 1428, Argentina
Año:1984
Volumen:19
Número:3
Página de inicio:325
Página de fin:331
DOI: http://dx.doi.org/10.1111/j.1365-2621.1984.tb00355.x
Título revista:International Journal of Food Science & Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v19_n3_p325_AGUERRE

Referencias:

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Citas:

---------- APA ----------
AGUERRE, R.J., SUÁREZ, C. & VIOLLAZ, P.E. (1984) . Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory. International Journal of Food Science & Technology, 19(3), 325-331.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb00355.x
---------- CHICAGO ----------
AGUERRE, R.J., SUÁREZ, C., VIOLLAZ, P.E. "Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory" . International Journal of Food Science & Technology 19, no. 3 (1984) : 325-331.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb00355.x
---------- MLA ----------
AGUERRE, R.J., SUÁREZ, C., VIOLLAZ, P.E. "Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory" . International Journal of Food Science & Technology, vol. 19, no. 3, 1984, pp. 325-331.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb00355.x
---------- VANCOUVER ----------
AGUERRE, R.J., SUÁREZ, C., VIOLLAZ, P.E. Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory. Int. J. Food Sci. Technol. 1984;19(3):325-331.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb00355.x