ISOTERMAS DE ADSORCION PDF

Sorption isotherms for oat flakes Avena sativa L. Medellin Colombia. These curves were modeled using six equations commonly applied in food. The quality of the fit was assessed with the regression coefficient r 2 and the mean relative percentage error MRPE.

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Langmuir adsorption isotherms for different organic solutions of cholesterol. Medina-Meza 3 and J. Tejero-Andrade 1. E-mail: carlo. Recibido 7 de Noviembre de Aceptado 22 de Marzo de In this work, the surfactant properties of cholesterol in organic solvents are studied.

Hexane, iso -octane, iso -dodecane and toluene were used as the hydrophobic phase, and bidistilled water was used as the water phase. The appearance of turbidity associated with cholesterol crystallization is observed to be below concentration limits in all samples, because the liquid-liquid interface reduces the energy barrier required for nucleation.

Finally, Szyszkowski-Langmuir constant K L and Gibbs energy of absorption were calculated for the binary systems. Adamson, A. Physical Chemistry of Surface, 6th Ed. Chen, P. Studies in Interface Science 6, Colloids Surface B 6, Crenmer, P. Formation and spreading of lipid bilayers on planar glass support.

Journal of Physical Chemistry B , Demel, R. Interaction between lecithins and cholesterol at the air-water and oil-water interfaces.

Chemistry and Physics of Lipids 2, Fahti-Azarbayjani, A. Impact of surface tension in pharmaceutical studies. Journal of Pharmaceutical Sciences 12, Heimburg T. Thermal Biophysics of Membrane. Wiley-VCH, Weinheim. Hoorfar, M. The Journal of Adhesion 80, Kadota, K.

Formation and morphology of asymmetric NaCl particles precipitaded al liquid-liquid interface. Advanced Powder Technology 18, Kitayama, A. Diffusion behavior in a liquid-liquid interfacial crystallization by molecular dynamics simulations. Journal of Chemical Physics , Kolev, V. Comparison of the van der Vaals and Frumkin adsorption isotherms for sodium dodecyl sulfate at various salt concentration. Langmuir 18, Liu, Y. Is the free energy change of adsorption correctly calculated?

Medina-Meza, I. Unusual oxidative pattern in thermo-oxidation of dry films of cholesterol. Neumann, A. Applied Surface Thermodynamics, 2nd Ed. Ogino, K. Journal of Colloid and Interface Science 83, Pautot, S. Langmuir 19, Peltonen, L. The behaviour of sorbitan surfactants at the water-oil interface: straight-chained hydrocarbons from pentane to dodecane as an oil phase. Journal of Colloid and Interface Science , Prokop, R. A study of captive bubbles with axisymmetric drop shape analysis.

Colloid Surface A, , Ross, S. On the alleged ideality of Szyszkowski-Langmuir adsorption. Journal of Colloid and Interface Science 91, Colloid Surface A , Uskokovic, V. Surface charge effect involved in the control of stability of sols comprising uniform cholesterol particles. Materials and Manufacturing Processes 23, Wang, H. Analytical model of atherosclerosis. Atherosclerosis , Weinberg, R. Journal of Lipid Research 41, Xie, A.

Thin Solid Films , Zdziennicka, A. Wettability of quartz in presence of nonionic surfactants and short chain alcohol mixtures Journal of Colloid and Interface Science , Correlation between surface free energy of quartz and its wettability by aqueous solutions of nonionic, anionic and cationic surfactants. Zisman, W. Fowkes ed. Servicios Personalizados Revista. Similares en SciELO. Calle San Rafael Atlixco No.

ARTUSI PELLEGRINO RICETTE PDF

Isotermas de adsorción y desorción de agua en leche descremada en polvo.

Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. Sustersic Published Chemistry. Resumen pt: Se ha desarrollado un procedimiento analitico para determinar el tamano optimo de CSTRs que operan de forma isotermica e isobarica en serie donde se efec View PDF.

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Equilibrio, termodinámica y modelos cinéticos en la adsorción de Rojo 40 sobre tuza de maíz

Por lo general, para alimentos en polvo el contenido de humedad a una cierta actividad de agua, decrece a medida que aumenta la temperatura [8]. El modelo de GAB ha sido ampliamente utilizado en muchos alimentos y cereales en polvo. TSAMI et al. Official Method of Analysis.

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