Thermodynamics of water vapour sorption by sugar beet root
Previously obtained water sorption isotherms were used for the calculation of thermodynamic functions of water vapour sorption in sugar beet root and its main components, namely the water insoluble fraction and sucrose. Integral molar enthalpy, entropy and free energy were calculated as a function o...
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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v11_n1_p91_IGLESIAS |
| Aporte de: |
| Sumario: | Previously obtained water sorption isotherms were used for the calculation of thermodynamic functions of water vapour sorption in sugar beet root and its main components, namely the water insoluble fraction and sucrose. Integral molar enthalpy, entropy and free energy were calculated as a function of moisture content and several hypotheses were advanced in order to explain the values observed. These hypotheses were mainly concerned with configurational modifications of the adsorbents during the course of sorption. Copyright © 1976, Wiley Blackwell. All rights reserved |
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