Premium
Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory
Author(s) -
AGUERRE ROBERTO J.,
SUÁREZ CONSTANTINO,
VIOLLAZ PASCUAL E.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00355.x
Subject(s) - desorption , thermodynamics , water content , bet theory , exponential function , constant (computer programming) , chemistry , mathematics , physics , adsorption , mathematical analysis , geotechnical engineering , engineering , computer science , programming language
Summary Data of water desorption on different food products were analysed from the point of view of the BET theory. A plot of log C against 1/T as used for the independent evaluation of E 1 ‐E L and the pre‐exponential a 1 b 2 /b 1 a 2 , in the expression for the constant C of the BET theory. It was found that a 1 b 2 /b 1 a 2 , may range from 10 −3 to 10 −6 and the E 1 ‐ E L values are correspondingly much higher than usual. An equation has been obtained within the framework of the BET theory for the dependence of the net heat of desorption on moisture content. In the present analysis the variation of the monolayer value with temperature is considered by means of a simple empirical equation. The results are compared with the heats of desorption calculated directly by the Clausius‐Clapeyron equation.