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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 2, 2001, pp. 63-67
Bioline Code: ft01018
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 6, No. 2, 2001, pp. 63-67

 en Simulation models for food separation by adsorption process
Ochieng Aoyi, K Ofosu Asiedu** and Otieno Osembo

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.

Keywords
Separation, food, model, adsorption, simulation and surface excess

 
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