Thermodynamic analysis of water vapour sorption of edible starch based films

被引：53

作者：

Bertuzzi, MA ^{[1
]}

Armada, M ^{[1
]}

Gottifredi, JC ^{[1
]}

机构：

[1] Univ Nacl Salta, INIQUI, Fac Ingn, RA-4700 Salta, Argentina

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2003年 / 9卷 / 02期

关键词：

starch films; edible films; sorption isotherms; water sorption; isosteric heat;

D O I：

10.1177/1082013203009002007

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Moisture sorption isotherms of high amylose corn starch (HACS) films at 5, 25, 35 and 45degreesC within an approximate water activity (a(w)) range of 0.11-0.85 were obtained using a static gravimetric method. HACS films fitted a type III BET model at all temperatures studied. Water sorption process in high amylose based films was exothermic within the range of water activities investigated. There was a continuous decrease of the affinity between film sorbed structure with moisture as water content increased. Negative values of DeltaG in the whole range of moisture content studied were indicative of a spontaneous process. The entropy curve exhibited a well-defined minimum corresponding at the completion of the monolayer.

引用

页码：115 / 121

页数：7

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