Simulation models for food separation by adsorption process

Aoyi Ochieng, Asiedu K Ofosu, Osembo Otieno

Research output: Contribution to journalArticle

Abstract

Separation of simulated industrial food products, by method of adsorption, has been studied. A thermodynamic approach has been applied to study the liquid adsorption where benzene and cyclohexane have been used to simulate edible oils in a system that employs silica gel as the adsorbent. Different models suggested in the literature have been tested with experimental data in order to characterize properties of the system, such as the tendency to ideality, for both adsorbed and bulk liquid phases. The methods of determining thermodynamic properties such as free energy of adsorption, adsorption capacity and activity coefficients in the adsorbed phase have been studied.

It was observed that a model based on the assumption that adsorbed phase, but not liquid phase, is ideal gave a good for that may suffice for engineering design of liquid adsorption systems that may be applied in food processing, such as decolourising crude sugar syrup, recovery of polypeptides and extraction of flavouring.
Original languageEnglish
Pages (from-to)63-67
Number of pages5
JournalJournal of Food Technology in Africa
Volume6
Issue number2
DOIs
Publication statusPublished - 2001

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Adsorption
Liquids
Food processing
Activity coefficients
Silica Gel
Benzene
Oils and fats
Sugars
Adsorbents
Free energy
Thermodynamic properties
Thermodynamics
Recovery
Peptides

Cite this

Ochieng, Aoyi ; Ofosu, Asiedu K ; Otieno, Osembo. / Simulation models for food separation by adsorption process. In: Journal of Food Technology in Africa. 2001 ; Vol. 6, No. 2. pp. 63-67.
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Simulation models for food separation by adsorption process. / Ochieng, Aoyi; Ofosu, Asiedu K; Otieno, Osembo.

In: Journal of Food Technology in Africa, Vol. 6, No. 2, 2001, p. 63-67.

Research output: Contribution to journalArticle

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AU - Otieno, Osembo

PY - 2001

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