Tristar surface area and porosity analyzer

Manufactured by Micromeritics

Sourced in Cameroon

The Tristar surface area and porosity analyzer is a laboratory instrument used to measure the surface area and porosity characteristics of various materials. It employs the principles of gas adsorption to determine these properties.

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Lab products found in correlation

Jsm 5600lv sem, by JEOL (1 mentions)

2 protocols using tristar surface area and porosity analyzer

Delignification of Orange Pulp

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Delignification was carried out by the treatment of orange pulp with 1% w/v NaOH and heating at 70 °C for 3 h (Table 1) [13 (link)]. The delignified orange pulp (TC) was dried for approximately 48 h, at −45 °C (temperature of condenser) under vacuum pressure of 15 × 10⁻³ mbar using the freeze-drying process (Labtech Freeze Dryer, LFD 5508, Daihan Labtech Co., Ltd, Namyangju, South Korea).
The surface characterization of orange pulp was performed using a Micromeritics Tristar surface area and porosity analyzer and scanning electron microscope as described previously [13 (link)].

Panitsa A., Petsi T., Kandylis P., Kanellaki M, & Koutinas A.A. (2021). Tubular Cellulose from Orange Juice By-Products as Carrier of Chemical Preservatives; Delivery Kinetics and Microbial Stability of Orange Juice. Foods, 10(8), 1882.

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Characterization of Edible Cellulosic Materials

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The surface specific area (SSA), the average pore size and pore volume of edible cellulosic materials (crude and delignified) were evaluated by measuring the amount of N 2 adsorbed and desorbed over a wide range of relative pressures. The N 2 adsorption-desorption experiments were carried out at 77 K using the Micromeritics Tristar Surface Area and Porosity Analyzer. Before the measurements, the ETC samples were degassed under vacuum at 100 °C for 2 h. Scanning electron microscope (SEM) micrographs of ETC were obtained in order to examine the morphology of their surface. All the samples were examined in a Jeol Model JSM-5600LV SEM, operating at an accelerating voltage of 20 kV.

Panitsa A., Petsi T., Kandylis P., Nigam P.S., Kanellaki M, & Koutinas A.A. (2021). Chemical preservative delivery in meat using edible vegetable tubular cellulose. Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire, 141.

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