Enthalpy-entropy compensation in sorption phenomena of starch materials

被引：109

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

页码：505 / 510

页数：6

共 30 条

[1] ENTHALPY-ENTROPY COMPENSATION IN SORPTION PHENOMENA - APPLICATION TO THE PREDICTION OF THE EFFECT OF TEMPERATURE ON FOOD ISOTHERMS [J].