Enthalpy-entropy compensation in sorption phenomena of starch materials

被引：108
|
作者：
McMinn, WAM [1 ]
Al-Muhtaseb, AH [1 ]
Magee, TRA [1 ]
机构：
[1] Queens Univ Belfast, Sch Chem Engn, Food Proc Engn Res Grp, Belfast BT9 5AG, Antrim, North Ireland
来源：
FOOD RESEARCH INTERNATIONAL | 2005年 / 38卷 / 05期
关键词：
differential enthalpy; differential entropy; enthalpy-entropy compensation; isokinetic temperature; starch materials;
D O I：
10.1016/j.foodres.2004.11.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 degrees C. A linear relation existed between differential enthalpy (Delta H) and differential entropy (Delta S) 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-beta) > harmonic mean temperature (T-hm)) and spontaneous (-Delta G) sorption process. (c) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：505 / 510
页数：6
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