Statistical physics studies of multilayer adsorption isotherm in food materials and pore size distribution
Statistical physics studies of multilayer adsorption isotherm in food materials and pore size distribution
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DOI：
10.1016/j.physa.2015.03.052
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发表时间：
2015-08-15
影响因子：
3.3
通讯作者：
Ben Lamine, A.
中科院分区：
文献类型：
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作者：
Aouaini, F.;Knani, S.;Ben Lamine, A.
食品的吸水等温线在食品科学工程的各个领域中都是非常重要的，例如许多过程的设计、建模和优化。在用于预测产品在储存过程中水分含量变化的模型中，平衡水分含量是一个重要参数。基于统计物理和理论考虑，建立了两个能级的多层模型。这要归功于统计物理学中的宏大正则系综。在解析模型表达式中引入了与吸附过程相关的一些物理化学参数。用食品科学中最流行的模型描述了不同温度下鹰嘴豆种子、扁豆种子、马铃薯和青椒在不同温度下的吸水率数据。我们还将研究扩展到最新提出的模型。结果表明，在所研究的模型中，该模型似乎是描述整个相对湿度范围内数据的最佳模型。通过使用我们的模型，我们能够确定热力学函数。通过测量脱附等温线，特别是固体多孔上的气体，可以获得孔径PSD的分布。(C)2015爱思唯尔B.V.保留所有权利。
Water sorption isotherms of foodstuffs are very important in different areas of food science engineering such as for design, modeling and optimization of many processes. The equilibrium moisture content is an important parameter in models used to predict changes in the moisture content of a product during storage. A formulation of multilayer model with two energy levels was based on statistical physics and theoretical considerations. Thanks to the grand canonical ensemble in statistical physics. Some physicochemical parameters related to the adsorption process were introduced in the analytical model expression. The data tabulated in literature of water adsorption at different temperatures on: chickpea seeds, lentil seeds, potato and on green peppers were described applying the most popular models applied in food science. We also extend the study to the newest proposed model. It is concluded that among studied models the proposed model seems to be the best for description of data in the whole range of relative humidity. By using our model, we were able to determine the thermodynamic functions. The measurement of desorption isotherms, in particular a gas over a solid porous, allows access to the distribution of pore size PSD. (C) 2015 Elsevier B.V. All rights reserved.