New BET type multilayer sorption isotherms. Part I: Theoretical derivation of the model
Based on the hypothesis that the heat of sorption for the second and higher adsorbed layers increase, decrease or remain constant, taking as limit the heat of evaporation-condensation, a group of BET-type multilayer isotherms has been derived. In the first and second cases it was found that the isot...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
1989
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| Acceso en línea: | Registro en Scopus Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 02190caa a22003137a 4500 | ||
|---|---|---|---|
| 001 | PAPER-640 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518202959.0 | ||
| 008 | 190411s1989 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0000884172 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Aguerre, R.J. | |
| 245 | 1 | 0 | |a New BET type multilayer sorption isotherms. Part I: Theoretical derivation of the model |
| 260 | |c 1989 | ||
| 270 | 1 | 0 | |m Aguerre, R.J. |
| 506 | |2 openaire |e Política editorial | ||
| 520 | 3 | |a Based on the hypothesis that the heat of sorption for the second and higher adsorbed layers increase, decrease or remain constant, taking as limit the heat of evaporation-condensation, a group of BET-type multilayer isotherms has been derived. In the first and second cases it was found that the isotherms derived predict that the amount adsorbed for a given water activity, is respectively lower or higher than that corresponding to BET equation. Both isotherms showed infinite sorption at X = 1 as BET equation. It was also demonstrated that when the heat of sorption is assumed constant for all adsorbed layers above the first, the isotherm obtained is the GAB equation. © 1989 Academic Press Limited. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires (Argentina), Argentina | ||
| 700 | 1 | |a Suarez, C. | |
| 700 | 1 | |a Viollaz, P.E. | |
| 773 | 0 | |d 1989 |g v. 22 |h pp. 188-191 |k n. 4 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-0000884172&partnerID=40&md5=00e60b450c5fed050dada7c8a5b605de |y Registro en Scopus |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v22_n4_p188_Aguerre |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n4_p188_Aguerre |y Registro en la Biblioteca Digital |
| 961 | |a paper_00236438_v22_n4_p188_Aguerre |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 61593 | ||