Modeling of adsorption isotherms of water vapor on Tunisian olive leaves using statistical mechanical formulation

被引：53

作者：

Knani, S. ^{[1
]}

Aouaini, F. ^{[1
]}

Bahloul, N. ^{[2
]}

Khalfaoui, M. ^{[1
]}

Hachicha, M. A. ^{[1
]}

Ben Lamine, A. ^{[1
]}

Kechaou, N. ^{[2
]}

机构：

[1] Univ Monastir, Fac Sci Monastir, Unite Rech Phys Quant, Monastir, Tunisia

[2] Univ Sfax, Ecole Natl Ingn Sfax, Grp Rech Genie Proc Agroalimentaires, Lab Rech Mecan Fluides Appl Genie Proc Environm, Sfax 3038, Tunisia

来源：

PHYSICA A-STATISTICAL MECHANICS AND ITS APPLICATIONS | 2014年 / 400卷

关键词：

Modeling; Statistical physics; Adsorption isotherm; Water activity; Olive leaves; Thermodynamic functions; SORPTION ISOTHERMS; DYE ADSORPTION; MOISTURE; DESORPTION; CONSEQUENT; OLEUROPEIN; PRODUCTS; FOODS; HEAT;

D O I：

10.1016/j.physa.2014.01.006

中图分类号：

O4 [物理学];

学科分类号：

0702 ;

摘要：

Analytical expression for modeling water adsorption isotherms of food or agricultural products is developed using the statistical mechanics formalism. The model developed in this paper is further used to fit and interpret the isotherms of four varieties of Tunisian olive leaves called "Chemlali, Chemchali, Chetoui and Zarrazi". The parameters involved in the model such as the number of adsorbed water molecules per site, n, the receptor sites density, NM, and the energetic parameters, a(1) and a(2), were determined by fitting the experimental adsorption isotherms at temperatures ranging from 303 to 323 K. We interpret the results of fitting. After that, the model is further applied to calculate thermodynamic functions which govern the adsorption mechanism such as entropy, the free enthalpy of Gibbs and the internal energy. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：57 / 70

页数：14

共 47 条

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