Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory

Author:

AGUERRE ROBERTO J.,SUÁREZ CONSTANTINO,VIOLLAZ PASCUAL E.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference16 articles.

1. Coverage on the basis of BET theory assumptions. Dependence of heat capacity of adsorbate on surface;Berezin;Journal of Colloid and Interface Science,1966

2. Pectic substances-water. II. Thermodynamics of water vapor sorption;Bettelheim;Journal of Polymer Science,1957

3. Adsorption of gases in multimolecular layers;Brunauer;Journal of the American Chemical Society,1938

4. Adsorption of water vapor by proteins;Bull;Journal of Chemical Physics,1944

5. Sorption of water vapor on wheat flour, starch and gluten;Bushuk;Cereal Chemistry,1957

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2. Measuring and modelling the water vapour desorption in sunflower seed;International Journal of Food Science & Technology;2007-07-01

3. Technical note: The calculation of the heat of water sorption in foods on the basis of B.E.T. theory;International Journal of Food Science & Technology;2007-06-28

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