Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/9718

Full metadata record
DC FieldValueLanguage
dc.contributor.authorNobre, C.-
dc.contributor.authorSantos, Maria João-
dc.contributor.authorDominguez, Ana-
dc.contributor.authorTorres, D.-
dc.contributor.authorRocha, Orlando-
dc.contributor.authorPeres, A. M.-
dc.contributor.authorRocha, I.-
dc.contributor.authorFerreira, E. C.-
dc.contributor.authorTeixeira, J. A.-
dc.contributor.authorRodrigues, L. R.-
dc.date.accessioned2009-11-10T15:22:32Z-
dc.date.available2009-11-10T15:22:32Z-
dc.date.issued2009-
dc.date.submitted2009-
dc.identifier.citation"Analytica Chimica Acta". ISSN 0003-2670. 654:1 (2009) 71-79.por
dc.identifier.issn0003-2670por
dc.identifier.urihttp://hdl.handle.net/1822/9718-
dc.description.abstractAdsorption equilibrium of fructose, glucose and sucrose was evaluated on sulfonated poly(styrene-co-divinylbenzene) cation-exchange resins. Two types of resins were used: potassium (K+) gel-type and sodium (Na+) macroporous resins. Influence of the cation and effect of the resin structure on adsorption were studied. The adsorption isotherms were determined by the static method in batch mode for mono-component and multi-component sugar mixtures, at 25 and 40 °C, in a range of concentrations between 5 and 250 g L−1. All adsorption isotherms were fitted by a linear model in this range of concentrations. Sugars were adsorbed in both resins by the following order: fructose > glucose > sucrose. Sucrose was more adsorbed in the Na+ macroporous resin, glucose was identically adsorbed, and fructose was more adsorbed in the K+ gel-type resin. Data obtained from the adsorption of multi-component mixtures as compared to the mono-component ones showed a competitive effect on the adsorption at 25 °C, and a synergetic effect at 40 °C. The temperature increase conducted to a decrease on the adsorption capacity for mono-component sugar mixtures, and to an increase for the multi-component mixtures. Based on the selectivity results, K+ gel-type resin seems to be the best choice for the separation of fructose, glucose and sucrose, at 25 °C.por
dc.description.sponsorshipFundação para a Ciência e a Tecnologia (FCT) - SFRH/BD/32514/2006por
dc.language.isoengpor
dc.publisherElsevier B.V.por
dc.rightsopenAccesspor
dc.subjectAdsorption isothermpor
dc.subjectMacroporous resinpor
dc.subjectGel-type resinpor
dc.subjectCationspor
dc.subjectSugarspor
dc.titleComparison of adsorption equilibrium of fructose, glucose and sucrose on potassium gel-type and macroporous sodium ion-exchange resinspor
dc.typearticlepor
dc.peerreviewedyespor
sdum.number1por
sdum.pagination71–76por
sdum.publicationstatuspublishedpor
sdum.volume654por
oaire.citationStartPage71por
oaire.citationEndPage76por
oaire.citationIssue1por
oaire.citationVolume654por
dc.identifier.doi10.1016/j.aca.2009.06.043por
dc.identifier.pmid19850171por
dc.subject.wosScience & Technologypor
sdum.journalAnalytica Chimica Actapor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
Nobre-ACA[1].pdf344,63 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID