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 journalArticlepeer-review

99 Citations (Scopus)


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
Issue number5
Publication statusPublished - Jun 2005


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

ASJC Scopus subject areas

  • Food Science


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