Modified classification of sorption isotherms

被引：85

作者：

Blahovec, Jiri ^{[1
]}

Yanniotis, Stavros ^{[2
]}

机构：

[1] Czech Univ Life Sci, Dept Phys, Prague 16521, Czech Republic

[2] Agr Univ Athens, Dept Food Sci & Technol, Athens 11855, Greece

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 91卷 / 01期

关键词：

Sorption; Isotherm; GAB; HH equation; Food; Polynomial; Water; Activity; Classification; MOISTURE SORPTION; WATER SORPTION; DESORPTION ISOTHERMS; EQUILIBRIUM; PROTEIN; HEAT;

D O I：

10.1016/j.jfoodeng.2008.08.007

中图分类号：

TQ [化学工业];

学科分类号：

081705 [工业催化];

摘要：

A new equation is developed in this paper which is further used to divide sorption isotherms into classes which are connected to surface water effects and/or solution water effects and their combinations. It is shown that sorption isotherms can be successfully classified using the new equation into three basic classes I, II (most frequent) and III which roughly correspond to the original Brunauer's classes. The equation is also used for further division of class II into three subclasses. Criteria for these classifications are presented. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：72 / 77

页数：6

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