Enthalpy-entropy compensation in sorption phenomena of starch materials

W. A M McMinn, A. H. Al-Muhtaseb, T. R A Magee

Research output: Contribution to journalArticle

85 Citations (Scopus)

Abstract

The enthalpy-entropy compensation theory was applied to the experimental moisture adsorption and desorption isotherm data (water activity (a w) 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 (T β) > harmonic mean temperature (T hm)) and spontaneous (-ΔG) sorption process.

Original languageEnglish
Pages (from-to)505-510
Number of pages6
JournalFood Research International
Volume38
Issue number5
DOIs
Publication statusPublished - Jun 2005

Fingerprint

Entropy
enthalpy
entropy
Starch
sorption
Solanum tuberosum
starch
Powders
powders
potato starch
corn starch
Temperature
Zea mays
Amylopectin
Amylose
temperature
starch gels
amylopectin
amylose
desorption

Keywords

  • Differential enthalpy
  • Differential entropy
  • Enthalpy-entropy compensation
  • Isokinetic temperature
  • Starch materials

ASJC Scopus subject areas

  • Food Science

Cite this

Enthalpy-entropy compensation in sorption phenomena of starch materials. / McMinn, W. A M; Al-Muhtaseb, A. H.; Magee, T. R A.

In: Food Research International, Vol. 38, No. 5, 06.2005, p. 505-510.

Research output: Contribution to journalArticle

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