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MOISTURE SORPTION CHARACTERISTICS of STARCH GELS. PART II: THERMODYNAMIC PROPERTIES
Author(s) -
McMINN W.A.M.,
ALMUHTASEB A.H.,
MAGEE T.R.A.
Publication year - 2004
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2004.tb00631.x
Subject(s) - enthalpy , thermodynamics , sorption , moisture , chemistry , water content , desorption , entropy (arrow of time) , adsorption , differential entropy , organic chemistry , mathematics , physics , principle of maximum entropy , geotechnical engineering , statistics , engineering , binary entropy function
A thermodynamic approach was used to interpret the experimental adsorption and desorption isotherm data for potato starch gel. Calculation of the thermodynamic properties (differential enthalpy, integral enthalpy, differential entropy and integral entropy) provides an understanding of the properties of water and energy requirements associated with the sorption behavior. Isosteric heats (differential enthalpies) were calculated through direct use of moisture isotherms by applying the Clausius‐Clapeyron equation. the differential enthalpy and entropy decreased with increasing moisture content and were adequately characterized by an exponential model. A plot of differential heat versus entropy satisfied the enthalpy‐entropy compensation theory. the spreading pressure increased with increasing water activity, and decreased with increasing temperature. the net integral enthalpy increased with moisture content to a maximum value (around the monolayer moisture content) and then decreased. In a reverse manner, the net integral entropy decreased with moisture content to a minimum value and then increased.