TY - JOUR
T1 - Moisture sorption characteristics of starch gels. Part II
T2 - Thermodynamic properties
AU - McMinn, W. A.M.
AU - Al-Muhtaseb, A. H.
AU - Magee, T. R.A.
PY - 2004/8
Y1 - 2004/8
N2 - A thermodynamic approach was used to interpret the experimental adsorption and desorption isotherm data for potato starch gel. Calculation of the thermodynamic properties (differential enthalpy, integral enthalpy, differential entropy and integral entropy) provides an understanding of the properties of water and energy requirements associated with the sorption behavior. Isosteric heats (differential enthalpies) were calculated through direct use of moisture isotherms by applying the Clausius-Clapeyron equation. The differential enthalpy and entropy decreased with increasing moisture content and were adequately characterized by an exponential model. A plot of differential heat versus entropy satisfied the enthalpy-entropy compensation theory. The spreading pressure increased with increasing water activity, and decreased with increasing temperature. The net integral enthalpy increased with moisture content to a maximum value (around the monolayer moisture content) and then decreased. In a reverse manner, the net integral entropy decreased with moisture content to a minimum value and then increased.
AB - A thermodynamic approach was used to interpret the experimental adsorption and desorption isotherm data for potato starch gel. Calculation of the thermodynamic properties (differential enthalpy, integral enthalpy, differential entropy and integral entropy) provides an understanding of the properties of water and energy requirements associated with the sorption behavior. Isosteric heats (differential enthalpies) were calculated through direct use of moisture isotherms by applying the Clausius-Clapeyron equation. The differential enthalpy and entropy decreased with increasing moisture content and were adequately characterized by an exponential model. A plot of differential heat versus entropy satisfied the enthalpy-entropy compensation theory. The spreading pressure increased with increasing water activity, and decreased with increasing temperature. The net integral enthalpy increased with moisture content to a maximum value (around the monolayer moisture content) and then decreased. In a reverse manner, the net integral entropy decreased with moisture content to a minimum value and then increased.
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U2 - 10.1111/j.1745-4530.2004.tb00631.x
DO - 10.1111/j.1745-4530.2004.tb00631.x
M3 - Article
AN - SCOPUS:4544310349
SN - 0145-8876
VL - 27
SP - 213
EP - 227
JO - Journal of Food Process Engineering
JF - Journal of Food Process Engineering
IS - 3
ER -