Some aspects derived from BET theory and their relation with food conservation
Based on BET theory, an equation was obtained which gives the degree of filling in each layer. An equation which gives the maximum monomolecular coverage was also obtained and analysed in order to relate this parameter to the BET monolayer value. The concept of monomolecular coverage was used to for...
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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v19_n4_p328_Aguerre |
| Aporte de: |
| Sumario: | Based on BET theory, an equation was obtained which gives the degree of filling in each layer. An equation which gives the maximum monomolecular coverage was also obtained and analysed in order to relate this parameter to the BET monolayer value. The concept of monomolecular coverage was used to formulate a simple model which may be used to predict the oxidation rate in a food product in terms of water activity. © 1986 Academic Press Inc. (London) Limited. |
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