The thermodynamics function such as isosteric heat of sorption of water has recently been studied from EMC isotherm of grains and food.
概述了谷物平衡水分測定的原理及數(shù)學模型分析,并歸納,發(fā)生納滯后效應的可能理論、影響谷物吸著(包括吸附與解吸)等溫線測定的因子,還重點介紹了近年發(fā)展起來的、利用平衡水分吸附/解吸數(shù)據(jù)分析谷物及食品的熱動力學函數(shù)——水分吸著等熱。
By these isotherms,the relationship between differential heat of absorption Q L,free energy change Δ[WTBX]G,entropy change TΔS and moisture content.
為了弄清楚熱處理木材細胞壁中的水分吸著環(huán)境，即由半纖維素和木素組成的無定形區(qū)構(gòu)造的變化，本研究通過對未處理及１５０，１８０，２３０℃處理云杉材在溫度為２０℃和５０℃時的水分吸著等溫線的測定，得到了吸著水的微分吸著熱ＱＬ、微分吸著自由能ΔＧ及微分吸著熵ＴΔＳ與水分吸著量Ｗ、熱處理溫度之間的關系。