A fractal isotherm for multilayer adsorption in foods

The effect of the fractal surface on physical adsorption has been analysed and a new three-parametric isotherm equation was derived. The model describes the multilayer adsorption on fractal surfaces within the framework of BET theory. It predicts lower buildup of the multilayer coverage on a fractal...

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Autores principales: Aguerre, R.J., Viollaz, P.E., Suárez, C.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v30_n1-2_p227_Aguerre
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v30_n1-2_p227_Aguerre
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spelling todo:paper_02608774_v30_n1-2_p227_Aguerre2023-10-03T15:12:05Z A fractal isotherm for multilayer adsorption in foods Aguerre, R.J. Viollaz, P.E. Suárez, C. The effect of the fractal surface on physical adsorption has been analysed and a new three-parametric isotherm equation was derived. The model describes the multilayer adsorption on fractal surfaces within the framework of BET theory. It predicts lower buildup of the multilayer coverage on a fractal surface than on a flat surface. The results of the simulation show that increasing the fractal dimension of the surface affects the adsorption isotherms; namely, the upward curvature of the isotherms at high relative pressures is decreased as D increases. For the submonolayer region, the curves become independent of the fractal nature of the absorbent. The isothermal data for water vapor sorption on grains and other starchy materials were used to evaluate the new isotherm equation. The parameters of the isotherms were calculated using computational regression techniques. Fractal dimension ranged from 2.6 to 2.9, approximately, indicating the contribution of the pore structure to the sorption capacity of the products investigated. Results show that the model allows an accurate and simple description of the sorption data for the whole range of water activity. Copyright © 1996 Elsevier Science Limited. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v30_n1-2_p227_Aguerre
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The effect of the fractal surface on physical adsorption has been analysed and a new three-parametric isotherm equation was derived. The model describes the multilayer adsorption on fractal surfaces within the framework of BET theory. It predicts lower buildup of the multilayer coverage on a fractal surface than on a flat surface. The results of the simulation show that increasing the fractal dimension of the surface affects the adsorption isotherms; namely, the upward curvature of the isotherms at high relative pressures is decreased as D increases. For the submonolayer region, the curves become independent of the fractal nature of the absorbent. The isothermal data for water vapor sorption on grains and other starchy materials were used to evaluate the new isotherm equation. The parameters of the isotherms were calculated using computational regression techniques. Fractal dimension ranged from 2.6 to 2.9, approximately, indicating the contribution of the pore structure to the sorption capacity of the products investigated. Results show that the model allows an accurate and simple description of the sorption data for the whole range of water activity. Copyright © 1996 Elsevier Science Limited.
format JOUR
author Aguerre, R.J.
Viollaz, P.E.
Suárez, C.
spellingShingle Aguerre, R.J.
Viollaz, P.E.
Suárez, C.
A fractal isotherm for multilayer adsorption in foods
author_facet Aguerre, R.J.
Viollaz, P.E.
Suárez, C.
author_sort Aguerre, R.J.
title A fractal isotherm for multilayer adsorption in foods
title_short A fractal isotherm for multilayer adsorption in foods
title_full A fractal isotherm for multilayer adsorption in foods
title_fullStr A fractal isotherm for multilayer adsorption in foods
title_full_unstemmed A fractal isotherm for multilayer adsorption in foods
title_sort fractal isotherm for multilayer adsorption in foods
url http://hdl.handle.net/20.500.12110/paper_02608774_v30_n1-2_p227_Aguerre
work_keys_str_mv AT aguerrerj afractalisothermformultilayeradsorptioninfoods
AT viollazpe afractalisothermformultilayeradsorptioninfoods
AT suarezc afractalisothermformultilayeradsorptioninfoods
AT aguerrerj fractalisothermformultilayeradsorptioninfoods
AT viollazpe fractalisothermformultilayeradsorptioninfoods
AT suarezc fractalisothermformultilayeradsorptioninfoods
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