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A method to correct the wide discrepancy between B runauer, E mmett and T eller water and N 2 surface areas of adsorbents
Author(s) -
Caurie Matthew
Publication year - 2012
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.1365-2621.2012.03111.x
Subject(s) - adsorption , surface (topology) , bet theory , specific surface area , chemistry , mathematics , physics , combinatorics , materials science , geometry , organic chemistry , catalysis
Summary The B runauer, E mmett and T eller ( BET ) method for estimating specific surface areas of adsorbents that is widely applied in food science and engineering operations has been shown to be expressed in wrong dimensional units and this explains the wide discrepancy, of several orders of magnitude, often observed between specific water and N 2 surface areas of adsorbents when using the BET method. A method based on Caurie's unimolecular adsorption theory predicts the specific water and N 2 surface areas in the same units and in their correct order of magnitude which for cornstarch equals, respectively, 258.88 and 169.86 m 2 g −1 compared to BET estimates of 283.60 m 2 g −1 for water and only 0.73 m 2 g −1 for N 2 .