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Studies of the smoking process for foods. II. —the rǒle of smoke particles
Author(s) -
Foster W. W.,
Simpson T. H.,
Campbell D.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120908
Subject(s) - vapours , smoke , chemistry , data scrubbing , partition coefficient , partition (number theory) , mass transfer , water vapor , chromatography , environmental chemistry , analytical chemistry (journal) , organic chemistry , waste management , mathematics , combinatorics , neuroscience , engineering , biology
Wood smoke consists of two discrete phases, a disperse liquid phase—smoke particles— and a dispersing gas phase—smoke vapours. These phases constitute a partition system, individual smoke constituents being distributed between them according to their respective partition coefficients, following Nernst's law. When the partition equilibrium is disturbed, e.g., by diluting the smoke with air or by scrubbing out smoke components from the vapour phase, or when the partition coefficients are changed, e.g., by raising the temperature, a transfer of smoke constituents from the disperse liquid to the vapour phase occurs. This results in a change in the relative mass concentrations of individual smoke constituents in the vapour phase, the vapours becoming relatively richer in non‐volatile and poorer in volatile smoke components. Since the rate of absorption of smoke compounds by water is proportional to their mass concentration in the vapour phase these changes in vapour composition are reflected in changes in the composition of the smoke deposits.