The derivation of the GAB adsorption equation from the BDDT adsorption theory

Caurie, M.

doi:10.1111/j.1365-2621.2005.01044.x

Cited by 20 publications

(20 citation statements)

References 18 publications

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“…Erbas¸et al (2005) reported m o values for semolina (11.8-6.45 g H 2 O per 100 g dm) and farina (9.16-6.01 g H 2 O per 100 g dm) at 20 and 35°C. The parameter k in the GAB equation is used to modify the topmost layer to put an end to the further development of bulk liquid multilayer molecules and to limit adsorption to a finite value (Caurie, 2006). It is noted that both models provide a good fit to the experimental data.…”

Section: Moisture Sorptionmentioning

confidence: 99%

“…Table 2 shows the parameters obtained from the Caurie model, the values of the a w limits and the %RMS. On the other hand, the size of k does not only indicate the range of application of the GAB equation, but it also identifies unimolecular (k £ 0.5) from multimolecular (k > 0.5) adsorption (Caurie, 2006). However, there are differences in the parameters that are owing to the different nature of both models.…”

Section: Moisture Sorptionmentioning

confidence: 99%

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Thermodynamic properties of moisture adsorption of whole wheat flour. Calculation of net isosteric heat

Martín-Santos

Vioque

Gómez

2012

Int J of Food Sci Tech

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Summary The moisture sorption isotherms of whole wheat flour were determined at 10, 20 and 30 °C over a relative humidity range of 10–90%. Two models were applied to the sorption experimental data: the Guggenheim–Anderson–de Boer (GAB) and the Caurie models. The goodness of fit of the mathematical models was statistically evaluated by means of the root mean square per cent error (%RMS), obtaining values between 1.44 and 1.05 for GAB, and between 2.69 and 2.57 for the Caurie model. Hence, both models provided a good fit to the experimental data. The isosteric heat of sorption was calculated using two methods: the Clausius–Clapeyron expression and the Caurie equations, showing in both cases maximum values (11.03 and 12.39 kJ mol−1, respectively) when moisture content was minimum (2.5 g H2O per 100 g dry matter), and gradually diminishing to the value of the heat of vaporisation of pure water when moisture content reached a maximum value.

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Section: Moisture Sorptionmentioning

confidence: 99%

Section: Moisture Sorptionmentioning

confidence: 99%

Thermodynamic properties of moisture adsorption of whole wheat flour. Calculation of net isosteric heat

Martín-Santos

Vioque

Gómez

2012

Int J of Food Sci Tech

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“…The gradient of spreading pressure was related to the moisture gradient using the GAB isotherm. The derivation of the GAB adsorption equation from the BDDT adsorption theory was showed by the Curie [9]. In general, the BET like adsorption equation without changes to the bulk liquid properties of multilayer molecules.…”

Section: Introductuionmentioning

confidence: 99%

Variations of Moisture Content in The Presence of Combined Flux

Mishra

Kumar

2018

JAM

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A model for diffusion in grains, through the drying process in the form of moisture removal, discussed through this work. While in drying, the moisture leaves the product as vapour or gas. This is achieved by impairing energy to the moisture molecule or changing the environment, so that the molecule will have sufficient latent energy to leave the product. Hence it is the process, which is intended to remove moisture from a feed substance so that the feed becomes "dry" as final product. Moisture reduction can also be achieved by mechanical methods. Using the pressure gradient as the driving force with combined flux, we get a system of partial differential equation which will be then solved with the help of MATLAB 7.0 and finally the graphs shows the variation of moisture with respect to diffusion coefficient at different temperature and as well as variation of moisture with the time.

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“…The K parameter serves as a constant that corrects the features of molecules localized in the adsorptive multi-layer in relation to the liquid phase. The magnitude of the K parameter not only indicates the range of application of the GAB equation, but also describes monomolecular (K≤0.5) and multi-layer (K>0.5) adsorption (Caurie, 2006). Chirife and Iglesias (1992) reported that the value of the K parameter depended on the type of the described product.…”

Section: Introductionmentioning

confidence: 99%

Kinetic model of water vapour adsorption by gluten-free starch

Ocieczek¹,

Kostek²,

Ruszkowska³

2015

International Agrophysics

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A b s t r a c t. This study evaluated the kinetics of water vapour adsorption on the surface of starch molecules derived from wheat. The aim of the study was to determine an equation that would allow estimation of water content in tested material in any timepoint of the adsorption process aimed at settling a balance with the environment. An adsorption isotherm of water vapour on starch granules was drawn. The parameters of the Guggenheim, Anderson, and De Boer equation were determined by characterizing the tested product and adsorption process. The equation of kinetics of water vapour adsorption on the surface of starch was determined based on the Guggenheim, Anderson, and De Boer model describing the state of equilibrium and on the model of a first-order linear inert element describing the changes in water content over time.

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The derivation of the GAB adsorption equation from the BDDT adsorption theory

Cited by 20 publications

References 18 publications

Thermodynamic properties of moisture adsorption of whole wheat flour. Calculation of net isosteric heat

Thermodynamic properties of moisture adsorption of whole wheat flour. Calculation of net isosteric heat

Variations of Moisture Content in The Presence of Combined Flux

Kinetic model of water vapour adsorption by gluten-free starch

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