A new method for predicting sorption isotherms at different temperatures using the BET model

作者：Staudt P B; Kechinski C F; Tessaro I C; Marczak L D F; Soares R de P; Cardozo N S M^*

来源：Journal of Food Engineering, 2013, 114(1): 139-145.

DOI：10.1016/j.jfoodeng.2012.07.016

• Sorption isotherms
• BET model
• Net isosteric heat of sorption

A new methodology to predict sorption isotherms at different temperatures is proposed in this work. The classical BET model is used coupled with the Clausius-Clapeyron equation, and an Arrhenius temperature dependency is assumed for the BET energetic parameter C. When compared to the usual procedure based solely on the use of a model for the sorption isotherm, this methodology presents two main advantages: (i) a single set of parameters may be used to predict isotherms at different temperatures and (ii) fewer experimental data are required to estimate this set of parameters, using only one single sorption isotherm and one single value of differential enthalpy of sorption, at a specific and arbitrary humidity. The new methodology was tested with different food materials and the predicted results were in good agreement with experimental data, attesting the potential of this new approach.

• 出版日期2013-1