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Mass Balance Model for Enthalpy of Water Binding by a Mixture
Author(s) -
LANG K. W.,
WHITNEY R. McL.,
STEINBERG M. P.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11039.x
Subject(s) - enthalpy , starch , chemistry , casein , sorption , sucrose , saturation (graph theory) , thermodynamics , chromatography , food science , organic chemistry , mathematics , physics , adsorption , combinatorics
A thermodynamic approach was based on sorption data over a wide range of water activity (a w ) at each of three temperatures. The hypothesis tested was the total partial enthalpy change for the water of a mixture is equal to the sum of the partial enthalpy changes for the water of the individual ingredients at the same a w . This was tested with sorption data for starch, casein, sucrose, starch:casein (1:l) and starch:sucrose (9:l) at 7.2, 20 and 30°C. Experimental values for the starch:casein mixture were in agreement (±5%) with those calculated from data on the individual ingredients, validating the hypothesis for a mixture of polymers. The starch:sucrose indicated a greater variation as the sucrose concentration increased to saturation.