Langmuir‐diffusion model: Its modification and further application to glutinous rice flour particles,Journal of Food Process Engineering

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Langmuir‐diffusion model: Its modification and further application to glutinous rice flour particles
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-06-29 , DOI: 10.1111/jfpe.13470
Xuewei Zhao _{1,

2,

3} , Hua Zhang _{1,

2,

3} , Wangming Li ₁ , Xingke Li _{1,

2,

3} , Wen Fan ₄ , Yanyan Zhang _{1,

2,

3}

Affiliation

When the Langmuir‐diffusion model was applied to a continuous multistep dynamic vapor adsorption, an initial desorption of bound water was predicted for the relative humidity (RH) steps except the first. The desorption is physically meaningless. The model was modified with assuming probability ratio (β/γ) continuity between the boundary and field equations. The β/γ was calculated from the Park isotherm model. According to our modifying methodology, two parameter selection strategies exist while conducting parameter optimization: β as parameter while γ calculated using the β/γ ratio; γ as parameter while β calculated. These two strategies can result to almost identical total, free and bound water concentration evolution, nearly equal diffusivity, and qualitatively similar variation trends of both γ and β with free water concentration. Application of the modified model to the adsorption of glutinous rice flour revealed that the well‐documented bell‐like diffusivity vs RH curve did not hold for the free water.

中文翻译：

Langmuir扩散模型：其修改和在糯米粉颗粒中的进一步应用

当将Langmuir扩散模型应用于连续的多步动态蒸气吸附时，除第一步外，相对湿度（RH）步骤预测了结合水的初始解吸。解吸在物理上是没有意义的。假设边界方程和场方程之间的概率比（β / γ）连续性对模型进行了修改。根据Park等温线模型计算β / γ。根据我们的修改方法，在进行参数优化时存在两种参数选择策略：以β为参数，而γ使用β / γ比值计算；γ作为参数而β计算。这两种策略可导致总的自由水和结合水浓度演化几乎相同，扩散率几乎相等，并且随着自由水浓度γ和β的变化趋势在质量上相似。修改后的模型在糯米粉吸附中的应用表明，有据可查的钟形扩散率与RH曲线对游离水不成立。

更新日期：2020-06-29

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