TY - JOUR
T1 - Enthalpy-entropy compensation in sorption phenomena of starch materials
AU - McMinn, W. A.M.
AU - Al-Muhtaseb, A. H.
AU - Magee, T. R.A.
PY - 2005/6
Y1 - 2005/6
N2 - The enthalpy-entropy compensation theory was applied to the experimental moisture adsorption and desorption isotherm data (water activity (aw) range 0.006-0.982) of raw potato, potato starch gel, potato starch powder, highly amylopectin corn starch powder and highly amylose corn starch powder in the temperature range 30-60°C. A linear relation existed between differential enthalpy (ΔH) and differential entropy (ΔS) for all the experimental data considered, thus satisfying the enthalpy-entropy compensation theory. Further analysis of the data indicated an enthalpy-controlled (isokinetic temperature (Tβ) > harmonic mean temperature (Thm)) and spontaneous (-ΔG) sorption process.
AB - The enthalpy-entropy compensation theory was applied to the experimental moisture adsorption and desorption isotherm data (water activity (aw) range 0.006-0.982) of raw potato, potato starch gel, potato starch powder, highly amylopectin corn starch powder and highly amylose corn starch powder in the temperature range 30-60°C. A linear relation existed between differential enthalpy (ΔH) and differential entropy (ΔS) for all the experimental data considered, thus satisfying the enthalpy-entropy compensation theory. Further analysis of the data indicated an enthalpy-controlled (isokinetic temperature (Tβ) > harmonic mean temperature (Thm)) and spontaneous (-ΔG) sorption process.
KW - Differential enthalpy
KW - Differential entropy
KW - Enthalpy-entropy compensation
KW - Isokinetic temperature
KW - Starch materials
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U2 - 10.1016/j.foodres.2004.11.004
DO - 10.1016/j.foodres.2004.11.004
M3 - Article
AN - SCOPUS:15744362061
SN - 0963-9969
VL - 38
SP - 505
EP - 510
JO - Food Research International
JF - Food Research International
IS - 5
ER -