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	Provedor de dados 116 (2) 5 (2) Autor Le Gac, Pierre-yves (2) A. TALIB,Rosnita (1) BASHA,Roseliza Kadir (1) Broudin, Morgane (1) Champy, C. (1) Charrier, P. (1) Davies, Peter (1) EDWAL,Siti Amirah Mohammad (1) Fayolle, Bruno (1) Le Saux, V. (1) Marco, Y. (1) OTHMAN,Siti Hajar (1) PENA,Rosinelson da Silva (1) RISYON,Nazratul Putri (1) Robert, G. (1) Roux, Gerard (1) SILVA,Diego Aires da (1) Verdu, Jacques (1) Mais... Palavra-chave Water sorption (4) Clustering (1) Edible film (1) Enthalpy (1) Entropy (1) Food packaging (1) Isotherm (1) Mauritia flexuosa (1) Physically-based models (1) Polyamide 6.6 (1) Polychloroprene (1) Relative humidity (1) Temperature (1) Water permeability (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Text (2) Ano 2018 (1) 2017 (1) 2015 (1) 2014 (1) País Brazil (2) France (2) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Moisture sorption in polyamide 6.6: experimental investigation and comparison to four physical-based models 5 Broudin, Morgane; Le Saux, V.; Le Gac, Pierre-yves; Champy, C.; Robert, G.; Charrier, P.; Marco, Y.. Water sorption in polyamide 6.6 has been characterized for a wide range of temperature (25°C to 80°C) and various water activities using a Dynamic Vapor Sorption testing machine. Complex sorption mechanisms govern the water uptake in the material. The competition between two main temperature dependant mechanisms has been observed: a Henry’s sorption mechanism that mainly governs the sorption curve at low water activities, and a second mechanism at high water activities that could be related to the formation of water clusters. It is observed that the temperature dependency can mainly be attributed to the Henry’s contribution. Four physically based models are then used and identified thanks to the extended experimental database. It is shown that a simple... Tipo: Text Palavras-chave: Polyamide 6.6; Water sorption; Temperature; Relative humidity; Physically-based models. Ano: 2015 URL: https://archimer.ifremer.fr/doc/00252/36371/34911.pdf Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum 116 SILVA,Diego Aires da; PENA,Rosinelson da Silva. Abstract Moisture adsorption and desorption isotherms from buriti tree gum (BG) were obtained at different temperatures (25 to 55 °C) in a water activity range of 0.1 to 0.9. The isotherms were classified as type II. The hysteresis loop and moisture of the monolayer decreased as temperature increased and Halsey’s equation proved able to predict with good precision the product’s sorption isotherms in the conditions studied. BG’s isosteric heats of moisture adsorption and desorption were close to the latent heat of vaporization of pure water for moisture levels above 30 g/100 g db and exponentially increased below that level. The enthalpy-entropy compensation theory and the isokinetic relationship were applied and indicated that BG’s moisture adsorption and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mauritia flexuosa; Isotherm; Water sorption; Enthalpy; Entropy. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300390 Water clustering in polychloroprene 5 Le Gac, Pierre-yves; Roux, Gerard; Davies, Peter; Fayolle, Bruno; Verdu, Jacques. Water sorption has been studied gravimetrically for polychloroprene rubber samples, first at a fixed hygrometric ratio (98% HR) and several temperatures (25, 40, 60 and 80°C) for samples of 1.9 and 3.8 mm thickness (Constant Temperature and Hygrometry, CTH experiments), then at fixed temperature (40°C) and several hygrometric ratios ranging from 0 to 95% HR on samples of 0.1 mm thickness (DVS experiments). CTH experiments reveal an abnormal sorption behavior: after an apparently fickian transient period, the water absorption continues at almost constant rate, no equilibrium is observed after more than 2500 hours, whatever the temperature. DVS experiments reveal a very low Henry’s solubility but the formation of clusters at water activities higher than 40%.... Tipo: Text Palavras-chave: Polychloroprene; Water sorption; Clustering. Ano: 2014 URL: http://archimer.ifremer.fr/doc/00188/29903/28350.pdf Water sorption and water permeability properties of edible film made from potato peel waste 116 OTHMAN,Siti Hajar; EDWAL,Siti Amirah Mohammad; RISYON,Nazratul Putri; BASHA,Roseliza Kadir; A. TALIB,Rosnita. Abstract The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggenheim, Anderson de Boer model (GAB model). The amount of moisture content, time required for the moisture content of the film to reach equilibrium, water sorption rate, and water sorption capacity increased when the relative humidity increased. The effect of temperature on moisture content, water sorption rate, water sorption capacity, and monolayer moisture content is complex and related to the water... Tipo: Info:eu-repo/semantics/article Palavras-chave: Edible film; Food packaging; Water permeability; Water sorption. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500063 Registros recuperados: 4 Primeira ... 1 ... Última

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