大正则系综
吸附
热力学
水蒸气
脱水
化学
正则系综
理论(学习稳定性)
统计物理学
物理
材料科学
数学
物理化学
有机化学
统计
计算机科学
机器学习
生物化学
蒙特卡罗方法
作者
Salah Knani,Mohamed Khalfaoui,M.A. Hachicha,Abdelmottaleb Ben Lamine,Mohamed Mathlouthi
出处
期刊:Food Chemistry
[Elsevier]
日期:2012-06-01
卷期号:132 (4): 1686-1692
被引量:44
标识
DOI:10.1016/j.foodchem.2011.11.065
摘要
Knowledge of water adsorption isotherms is very important with regard to concentration, dehydration and drying of food products as well as determining the quality, stability and the shelf life of foods. A new analytical isotherm equation that can be applicable to water vapour–food systems similar to BET equation but modified is developed using the grand canonical ensemble in statistical physics. The establishment of the expression model is based on a statistical physics treatment and some working hypothesises. We mainly introduce four parameters affecting the adsorption process, namely, the density of water receptor sites NM, the number of water molecules per site and the water adsorption energies. The proposed model is applied to experimental water adsorption isotherms taken from the literature. The fitting of the experimental curves with this model showed an improvement of the coefficient of determination R2 in comparison with the BET model and other equations.
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