ECUACION DE CLAPEYRON PDF

On a pressure — temperature P—T diagram, the line separating the two phases is known as the coexistence curve. The Clausius—Clapeyron relation gives the slope of the tangents to this curve. The Clausius—Clapeyron relation characterizes behavior of a closed system during a phase change , during which temperature and pressure are constant by definition. Therefore, [3] : Using the appropriate Maxwell relation gives [3] :

Author:Gall Grozuru
Country:Thailand
Language:English (Spanish)
Genre:Sex
Published (Last):21 February 2011
Pages:220
PDF File Size:13.99 Mb
ePub File Size:17.77 Mb
ISBN:698-9-21859-660-4
Downloads:1064
Price:Free* [*Free Regsitration Required]
Uploader:Dirn



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. Water sorption isotherm of starch powders Part 1: mathematical description of experimental data.

Journal of Food Engineering , v. Water sorption isotherm of starch powders Part 2: Thermodinamic characteristics. Equations for fitting water sorption isotherm of foods: Part I: a review. Journal of Food Technology , v. The effect of sodium chloride content and temperature on pork meat isotherms. Meat Science , v.

Moisture sorption studies on onion powder. Food Chemistry , v. Moisture adsorption behaviour of semolina and farina. Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. Gastroenterology , v. The prediction of moisture sorption isotherm for dairy powder. International Dairy Journal , v.

Isosteric heats of water vapor sorption on dehydrated foods. Part I. Analysis of the differential heat curves. On the temperature dependence of isosteric heats of water sorption in dehydrated foods.

Journal of Food Science , v. Equilibrium moisture content and heat of desorption of some vegetables. Journal of Food engineering , v. Effect of temperature on the moisture sorption isotherm and water activity shift of two dehydrated food.

Journal Food Science , v. Moisture adsorption behaviour of pasta products. Industria Alimentos , v. Physical chemistry , 4a Ed. Madrid, Thermodynamics properties of food in dehydration. Rizvi Eds ; Engineering Properties of Foods. Determination of binding energy for the three fractions of bounds water. Rockland and G. Stewart, ed , Academics Press , New York, p. Moisture sorption study on Nigerian foods: maize and sorghum.

Journal of Food Process Engineering , v. Grain sorption equilibria of quinoa grains. Water sorption isotherm of raisins, currants, figs, prunes and apricots. Modelling of equilibrium sorption of water vapour on starchy materials. American Society of Agricultural Engineers , v. The water-vapour sorption isotherms of microcrystalline cellulose and purified potato starch.

Results of collaborative study. Desorption Isotherms of Some Vegetables. Journal Science Food Agriculture , v. All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License. Services on Demand Journal. How to cite this article.

AVERITT BILL OF LADING PDF

Clausius–Clapeyron relation

.

AUFENTHALTSGESETZ JURIS PDF

Correlation of Vapor Pressure at Different Temperatures by Clausius Clapeyron Equation Calculator

.

Related Articles