Water evaporation from porous media by Dynamic Vapor Sorption

Donnarumma, Dario; Tomaiuolo, Giovanna; Caserta, Sergio; Gizaw, Yonas; Guido, Stefano

doi:10.1016/j.colsurfa.2014.11.011

Cited by 9 publications

(5 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results agree with water permeation results, which showed no apparent change in water permeation with increasing SP content. The water vapor sorption showed an apparent increase with increasing SP, but this can be attributed to a different mechanism, as water vapor permeation relates to the rate at which water vapor passes through a polymer film, while the water vapor sorption relates to mass changes caused by the sorption of water into the film as a function of time . These results suggest that water droplets could not wet the surface of the PP/SP composite films easily.…”

Section: Resultsmentioning

confidence: 95%

Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packaging application

2018

View full text Add to dashboard Cite

To prolong the shelf life of bread, polypropylene/sodium propionate (PP/SP) composite films were prepared via a melt‐extrusion process. To investigate the feasibility of using PP/SP composite films as a bread packaging material, their chemical structure, morphology, mechanical properties, barrier properties against water, surface properties, and antimicrobial properties were investigated. A storage test for bread was also conducted. The mechanical and thermal stability of the PP/SP composite films enhanced with increasing SP content. Compared with pure PP, the PP/SP composites had increased hydrophilicity that increased with increasing SP content. These composite films showed enhanced antimicrobial activity against both Gram‐negative and Gram‐positive microorganisms. This was due to the interaction of SP and water originating from the bread, which modifies the pH of the bread and causes destruction of the cellular structures of fungi and also reduces the growth rate of bacteria. The enhanced thermal, mechanical, antifungal, and antimicrobial properties achieved by the addition of SP can be beneficial for maintaining the freshness of bread and prolonging its shelf life.

show abstract

Section: Resultsmentioning

confidence: 95%

Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packaging application

2018

View full text Add to dashboard Cite

show abstract

“…So, Eqs. (25), (30), and (32) predict lower sorption capacity with the increment of water activity, giving better agreements with experimental isotherms than the classical BET equation.…”

Section: Discussionmentioning

confidence: 82%

“…Eqs. (22) and (23) are frequently used in bibliography and tested for different adsorbate/adsorbent systems [29][30][31].…”

Section: Applications Of the Model To Smooth Surfacesmentioning

confidence: 99%

Kinetic Approach to Multilayer Sorption: Equations of Isotherm and Applications

Pantuso¹,

Castro²,

Larregain³

et al. 2019

Food Engineering

View full text Add to dashboard Cite

An analytical isotherm equation that describes the multilayer adsorption on fractal surfaces with adsorbate-adsorbate interactions (measured in terms of free energy) different from that of bulk liquid was developed. Assuming mathematical functionalities for the variation of the free energy, it is possible to evaluate the influence of the adsorbate-adsorbate interactions on the adsorption capacity of solids of high degree of surface irregularity. For those surfaces with relatively low degree of irregularity, it results that the free energy variation with the layer number in the multilayer region affects considerably the sorption capacity of the adsorbent, even for water activities lower than those corresponding to the monolayer moisture content. The energy interactions between adjacent adsorbate layers become less important as the fractal dimension of the adsorbent increases. For a fractal surface, the growing of the multilayer seems to mainly controlled by the degree of surface roughness characteristic of microporous adsorbents, where the volume and pore dimension are the true limitants to the sorption capacity. The isotherm equations obtained were tested fitting published experimental equilibrium data of various water vapor-biopolymer systems.

show abstract

“…To the best of our knowledge, the water evaporation process of cotton fabric can be divided into two main regimes corresponding to the different water forms. 36,37 In the first stage, the fuel surface is heated by the heat flux from the flame, and then the external water can be converted to gas and evaporates directly into the air, eliciting a water reduction proportional to heat flux and time. In the other stage, the water diffuses from the core of fabric fuels to the surface due to the change of moisture content concentration, and then evaporates through the surface.…”

Section: Resultsmentioning

confidence: 99%

“…In the other stage, the water diffuses from the core of fabric fuels to the surface due to the change of moisture content concentration, and then evaporates through the surface. The diffusion process is characterized by diffusion coefficient D and is modeled by Fick’s law 37 where mdif is the diffusion rate of moisture and dCAdx is the moisture concentration gradient.…”

Section: Resultsmentioning

confidence: 99%

Experimental study of the non-monotonous moisture effect on upward flame spread over cotton fabric

Gao

Zhu

Hui

et al. 2017

Textile Research Journal

View full text Add to dashboard Cite

The present paper studies the moisture effect on upward flame spread over cotton fabric by performing experiments using 0.245 mm thick, 180 cm tall and 10 cm wide sample sheets with moisture content ranging from 0% to 18%. As the moisture content increases, the flame height, pyrolysis height, burnout height, pyrolysis length and spread rate show the same trend, first increasing and then decreasing. The maximum value is observed in the case of the 2% moisture content samples. Furthermore, at an infinite length of fabric fuel, the upward flame propagation would reach an asymptotic steady state with constant pyrolysis length and spread rate. Finally, a higher moisture content corresponds to a lower flame temperature. For upward flame spread, the moisture content has the negative effects of increasing the thermal inertia parameters and reducing the flame temperature and heat feedback; simultaneously, the positive effect is that the moisture can enlarge the flame size and the effective preheating length. The combined effects of positive and negative effects result in the non-monotonous trend in the pyrolysis spread rate.

show abstract

Water evaporation from porous media by Dynamic Vapor Sorption

Cited by 9 publications

References 49 publications

Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packaging application

Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packaging application

Kinetic Approach to Multilayer Sorption: Equations of Isotherm and Applications

Experimental study of the non-monotonous moisture effect on upward flame spread over cotton fabric

Contact Info

Product

Resources

About