An Isothermal Sorption Model Based on the Flory-Huggins Theory: Application to Analyze Water Sorption of Wheat Flour
In this work, an isothermal sorption model was proposed based on the Flory-Huggins theory. In the framework of the proposed model, adsorption of the bound water was assumed to follow the Langmuir isotherm, and the adsorption of the rest water to the solid-bound water mixture was described using the...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120359 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|