Water Vapor Adsorption Isotherms of Guava, Mango and Pineapple
β Scribed by M. HUBINGER; F. C. MENEGALLI; R. J. AGUERRE; C. SUAREZ
- Book ID
- 108818549
- Publisher
- Institute of Food Technologists
- Year
- 1992
- Tongue
- English
- Weight
- 365 KB
- Volume
- 57
- Category
- Article
- ISSN
- 0022-1147
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π SIMILAR VOLUMES
In general, wetting of pore surfaces may not be perfect, lated for different values of two parameters that characterize the and partial wetting may occur. In this case an adsorption range of action of surface forces and corresponding decay length. isotherm G(p/p s ) must intersect the G-axis at som
Adsorption isotherms of water vapor on active carbons are interpreted in terms of the fractal approach. The linear range of plots in the steep rise of the adsorption branch is the process of the cluster formation of water on the seed water molecules adsorbed on the primary adsorption centers, mainly