Sorption isotherms in materials of biological origin mathematical and physical approach

被引：102

作者：

Blahovec, J ^{[1
]}

机构：

[1] Czech Univ Agr, Dept Phys, Suchdol 16521 6, Czech Republic

来源：

JOURNAL OF FOOD ENGINEERING | 2004年 / 65卷 / 04期

关键词：

sorption; isotherm; 'GAB'; 'BET'; Henderson; Chung-Pfost; Halsey; oswin; point of inflexion; parameter limits;

D O I：

10.1016/j.jfoodeng.2004.02.012

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The parameters of the 'G.A.B.' equation are discussed from mathematical and physical point of view. Clear limits of those parameters are determined. The point of inflexion of the 'G.A.B.' isotherm was also analysed with the conclusion that the 'G.A.B.' isotherm behaves too rigidly to be able to describe complicated sorption cases. The different possibilities of some other isotherms for such a purpose were displayed. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：489 / 495

页数：7

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