Enthalpy-entropy compensation in sorption phenomena of starch materials

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

doi:10.1016/j.foodres.2004.11.004

Enthalpy-entropy compensation in sorption phenomena of starch materials

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

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

119 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 language	English
Pages (from-to)	505-510
Number of pages	6
Journal	Food Research International
Volume	38
Issue number	5
DOIs	https://doi.org/10.1016/j.foodres.2004.11.004
Publication status	Published - Jun 2005
Externally published	Yes

Keywords

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

ASJC Scopus subject areas

Food Science

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10.1016/j.foodres.2004.11.004

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title = "Enthalpy-entropy compensation in sorption phenomena of starch materials",

abstract = "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.",

keywords = "Differential enthalpy, Differential entropy, Enthalpy-entropy compensation, Isokinetic temperature, Starch materials",

author = "McMinn, {W. A.M.} and Al-Muhtaseb, {A. H.} and Magee, {T. R.A.}",

year = "2005",

month = jun,

doi = "10.1016/j.foodres.2004.11.004",

language = "English",

volume = "38",

pages = "505--510",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Elsevier Limited",

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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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DO - 10.1016/j.foodres.2004.11.004

M3 - Article

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SN - 0963-9969

VL - 38

SP - 505

EP - 510

JO - Food Research International

JF - Food Research International

IS - 5

ER -

Enthalpy-entropy compensation in sorption phenomena of starch materials

Abstract

Keywords

ASJC Scopus subject areas

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