WATER SORPTION OF COFFEE SOLUBLES BY FRONTAL INVERSE GAS-CHROMATOGRAPHY - THERMODYNAMIC CONSIDERATIONS

被引：46

作者：

APOSTOLOPOULOS, D ^{[1
]}

GILBERT, SG ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06790.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Information on the sorption mechanism was obtained by investigating the thermodynamic relationships of moisture in freeze‐dried coffee by frontal inverse gas chromatography. The thermodynamic parameters ΔGS, ΔHS and ΔSS were calculated. The negative ΔGS values obtained for water sorption of coffee under all conditions indicated the existence of strong hydrophilic sites in the coffee matrix. Also, the enthalpic and entropic changes showed a distinctive moisture content dependence which reflected a shift from surface sorption at restricted heterogeneous active sites to sorption at more homogeneous binding sites in the bulk phase and structural changes induced by swelling from multimolecular water that occupied the hydrophilic sites. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：475 / &

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