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Enthalpy–entropy compensation in sorption phenomena of starch materials

Enthalpy–entropy compensation in sorption phenomena of starch materials,10.1016/j.foodres.2004.11.004,Food Research International,W. A. M. McMinn,A. H

Enthalpy–entropy compensation in sorption phenomena of starch materials   (Citations: 18)
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The enthalpy–entropy compensation theory was applied to the experimental moisture adsorption and desorption isotherm data (water activity (aw) 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 °C. A linear relation existed between differential enthalpy (ΔH) and differential entropy (ΔS) for all the experimental data considered, thus satisfying the enthalpy–entropy compensation theory. Further analysis of the data indicated an enthalpy-controlled (isokinetic temperature (Tβ)>harmonic mean temperature (Thm)) and spontaneous (−ΔG) sorption process.
Journal: Food Research International - FOOD RES INT , vol. 38, no. 5, pp. 505-510, 2005
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