Results 1 to 10 of about 516,785 (251)
Cooperativity in Sorption Isotherms. [PDF]
Langmuir, 2023 We present a general theory of cooperativity in sorption isotherms that can be applied to sorbent/gas and sorbent/solution isotherms and is valid even when sorbates dissolve into or penetrate the sorbent. Our universal foundation, based on the principles
Shimizu S, Matubayasi N.
europepmc +5 more sources
Sorption Isotherms and Thermodynamic Properties of Pomegranate Peels. [PDF]
Foods, 2022 Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity allows the optimization of not only drying operations, but the settings of storage conditions.
Ben Slimane N +3 more
europepmc +5 more sources
Sorption isotherms of parsnip [PDF]
BIO Web of Conferences, 2022 Parsnip is a root that has a number of useful nutrients. For this reason, in recent years it has been rehabilitated and is widely used in dried form in the food industry and for medicinal purposes. Knowledge of its equilibrium characteristics of the products has an important practical significance, which is expressed in the selection of a suitable ...
Atanasov, Dimitar +3 more
openaire +3 more sources
Application of isotherms models and error functions in activated carbon CO2 sorption processes
Microporous and Mesoporous Materials, 2023 This work is concerned with the calculations using eight different isotherm models (Langmuir, Freundlich, Halsey, Temkin, Toth, Sips, Radke-Prausnitz, and Redlich-Peterson) to fit the experimental isotherm data of CO 2 on activated carbon (AC). Moreover,
J. Serafin, Bartosz Dziejarski
semanticscholar +1 more source
Sorption in 2020s, 2020 Moisture sorption characteristics of agricultural and food products play important roles in such technological processes as drying, handling, packaging, storage, mixing, freeze-drying and other processes that require the prediction of food stability ...
N. Aviara
semanticscholar +1 more source
C–S–H gel densification: The impact of the nanoscale on self-desiccation and sorption isotherms [PDF]
Cement and Concrete Research, 2018 The relationship between humidity and water content in a hydrating cement paste is largely controlled by the nanostructure of the C-S-H gel. Current hydration models do not describe this nanostructure, thus sorption isotherms and self-desiccation are ...
E. Masoero, G. Cusatis, G. Di Luzio
semanticscholar +1 more source
Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves
Food Bioscience, 2014 Ana Heredia, , M L Castello
exaly +2 more sources
Sorption isotherms and isosteric heats of sorption of Malaysian paddy [PDF]
Journal of Food Science and Technology, 2012 Understanding the water sorption characteristics of cereal is extremely essential for optimizing the drying process and ensuring storage stability. Water relation of rough rice was studied at 20, 30, 40 and 50 °C over relative humidity (RH.) between 0.113 and 0.976 using the gravimetric technique.
Mousa, Wael +4 more
openaire +2 more sources
Insights into the S-shaped sorption isotherms and their dimensionless forms
Microporous and Mesoporous Materials, 2018 Isotherms are of paramount importance for the interpretation of adsorption and ion exchange mechanisms and the design of separation and catalytic processes.
V. Inglezakis +2 more
semanticscholar +1 more source
Sorption isotherm characteristics of aonla flakes [PDF]
Journal of Food Science and Technology, 2011 The equilibrium moisture content was determined for un-osmosed and osmosed (salt osmosed and sugar osmosed) aonla flakes using the static method at temperatures of 25, 40,50, 60 and 70 °C over a range of relative humidities from 20 to 90%. The sorption capacity of aonla decreased with an increase in temperature at constant water activity.
Md Shafiq, Alam, Amarjit, Singh
openaire +2 more sources