Moisture sorption characteristics of starch gels. Part 1: Mathematical description of experimental data

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

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The moisture sorption isotherms of potato starch, starch-sugar and starch-salt gels were determined using a gravimetric static method at 30, 45 and 60C, and over a range of relative humidities from 0.10 to 0.84. The starch gels exhibited Type II behavior, with incorporation of sugar or salt into the samples resulting in Type III form. The sorption capacity decreased with increasing temperature. The experimental data were analyzed using seven models; two-parameter relationships (Halsey, Henderson, Smith), three-parameter equations (Ferro-Fontan, Guggenheim-Anderson-de Boer, modified-Oswin) and four-parameter equation (Peleg). The empirical Peleg equation and kinetic GAB model (parameters have physical significance) were found to be the most suitable for describing the sorption characteristics within the temperature range 30-60C and water activity range 0.05-0.95.

Original languageEnglish
Pages (from-to)323-328
Number of pages6
JournalJournal of Food Process Engineering
Volume26
Issue number4
Publication statusPublished - Oct 2003

Fingerprint

starch gels
Starch
sorption
Sorption
Moisture
Gels
Sugars
starch
salts
sugars
Salts
sorption isotherms
potato starch
water activity
Temperature
relative humidity
temperature
Solanum tuberosum
Humidity
gels

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

Cite this

Moisture sorption characteristics of starch gels. Part 1 : Mathematical description of experimental data. / McMinn, W. A M; Al-Muhtaseb, A. H.; Magee, T. R A.

In: Journal of Food Process Engineering, Vol. 26, No. 4, 10.2003, p. 323-328.

Research output: Contribution to journalArticle

@article{6db05415cc7c4d4da4ffe4aa84bcf1a4,
title = "Moisture sorption characteristics of starch gels. Part 1: Mathematical description of experimental data",
abstract = "The moisture sorption isotherms of potato starch, starch-sugar and starch-salt gels were determined using a gravimetric static method at 30, 45 and 60C, and over a range of relative humidities from 0.10 to 0.84. The starch gels exhibited Type II behavior, with incorporation of sugar or salt into the samples resulting in Type III form. The sorption capacity decreased with increasing temperature. The experimental data were analyzed using seven models; two-parameter relationships (Halsey, Henderson, Smith), three-parameter equations (Ferro-Fontan, Guggenheim-Anderson-de Boer, modified-Oswin) and four-parameter equation (Peleg). The empirical Peleg equation and kinetic GAB model (parameters have physical significance) were found to be the most suitable for describing the sorption characteristics within the temperature range 30-60C and water activity range 0.05-0.95.",
author = "McMinn, {W. A M} and Al-Muhtaseb, {A. H.} and Magee, {T. R A}",
year = "2003",
month = "10",
language = "English",
volume = "26",
pages = "323--328",
journal = "Journal of Food Process Engineering",
issn = "0145-8876",
publisher = "Wiley-Blackwell",
number = "4",

}

TY - JOUR

T1 - Moisture sorption characteristics of starch gels. Part 1

T2 - Mathematical description of experimental data

AU - McMinn, W. A M

AU - Al-Muhtaseb, A. H.

AU - Magee, T. R A

PY - 2003/10

Y1 - 2003/10

N2 - The moisture sorption isotherms of potato starch, starch-sugar and starch-salt gels were determined using a gravimetric static method at 30, 45 and 60C, and over a range of relative humidities from 0.10 to 0.84. The starch gels exhibited Type II behavior, with incorporation of sugar or salt into the samples resulting in Type III form. The sorption capacity decreased with increasing temperature. The experimental data were analyzed using seven models; two-parameter relationships (Halsey, Henderson, Smith), three-parameter equations (Ferro-Fontan, Guggenheim-Anderson-de Boer, modified-Oswin) and four-parameter equation (Peleg). The empirical Peleg equation and kinetic GAB model (parameters have physical significance) were found to be the most suitable for describing the sorption characteristics within the temperature range 30-60C and water activity range 0.05-0.95.

AB - The moisture sorption isotherms of potato starch, starch-sugar and starch-salt gels were determined using a gravimetric static method at 30, 45 and 60C, and over a range of relative humidities from 0.10 to 0.84. The starch gels exhibited Type II behavior, with incorporation of sugar or salt into the samples resulting in Type III form. The sorption capacity decreased with increasing temperature. The experimental data were analyzed using seven models; two-parameter relationships (Halsey, Henderson, Smith), three-parameter equations (Ferro-Fontan, Guggenheim-Anderson-de Boer, modified-Oswin) and four-parameter equation (Peleg). The empirical Peleg equation and kinetic GAB model (parameters have physical significance) were found to be the most suitable for describing the sorption characteristics within the temperature range 30-60C and water activity range 0.05-0.95.

UR - http://www.scopus.com/inward/record.url?scp=0242305084&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0242305084&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0242305084

VL - 26

SP - 323

EP - 328

JO - Journal of Food Process Engineering

JF - Journal of Food Process Engineering

SN - 0145-8876

IS - 4

ER -