Inverse Gas Chromatographic Method for Determining Sorption of Water and Ethanol on Sweet Potato
Inverse Gas Chromatographic Method (IGC) was used to determine the vapor sorption of water and ethanol on sweet potato particles in the temperature range of 60-150℃. From the Chromatographic retention data it was possible to calculate the separation factors for the two solutes and to obtain values for thermodynamic parameters such as Gibb’s free energy (ΔGS) and the enthalpy (ΔHs) of adsorption of water and ethanol on to the sweet potato adsorbent. The results showed that sweet potato adsorbed water to a greater extent than ethanol at all temperatures, and the low temperature is propitious to adsorption. The ΔHs values obtained for water were significantly higher than those for ethanol, indicating stronger water/substrate interactions. The scanning electron microscope(SEM) was used to observe the surface properties of the sweet potato.
Sweet potato Adsorption Inverse gas chromatography Water Ethanol
Xiuli HAN Jindun LIU Xiaojian MA
College of Chemical Engineering, Zhengzhou University, Zhenzhou, 450002, China
国际会议
2007杭州国际动力工程会议(The International Conference on Power Engineering 2007)
杭州
英文
2007-10-23（万方平台首次上网日期，不代表论文的发表时间）