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Misapplication of the Clausius-Clapeyron equation for estimating heats of adsorption in foods

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dc.contributor.author Caurie, M.
dc.date.accessioned 2019-12-03T10:11:16Z
dc.date.available 2019-12-03T10:11:16Z
dc.date.issued 2013
dc.identifier.other 10.1111/ijfs.12004
dc.identifier.uri http://ir.uew.edu.gh/xmlui/handle/123456789/471
dc.description Published in International Journal of Food Science and Technology en_US
dc.description.abstract It has been pointed out that the Clausius-Clapeyron equation which is currently used to measure isosteric heat of adsorption in reality measures the latent heat of evaporation. The usual Clausius-Clapeyron plot that decays rapidly to low values at low Aws has been compared with a suggested alternative equation derived directly from an expanded form of Caurie's unimolecular adsorption equation. The plot of the proposed equation is higher than that of the Clausius-Clapeyron equation, and it has the shape of an inverse sigmoid isotherm. Two discontinuities in the proposed plots are stated to demarcate three energy levels corresponding to three states of bound water recognised to exist along sigmoid food isotherm plots en_US
dc.language.iso en en_US
dc.subject Bound water; Evaporation; Heat of liquefaction; Ideal gas; Isosteric heat of adsorption; Phase transition en_US
dc.title Misapplication of the Clausius-Clapeyron equation for estimating heats of adsorption in foods en_US
dc.type Article en_US


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