A survey of temperature effects on GAB monolayer in foods and minimum integral entropies of sorption : a review

Abstract: Some aspects of GAB monolayer values in foods were reviewed. Literature data on the stoichiometry of water sorption by proteins and other biopolymers were re-analyzed and a good linear correlation (r2 = 0.8431) between the number of polar groups and the GAB monolayer was obtained. This hel...

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Autores principales: Iglesias, Héctor, Baeza, Rosa, Chirife, Jorge
Otros Autores: 0000-0003-2138-0017
Formato: Artículo
Lenguaje:Inglés
Publicado: Springer 2022
Materias:
TERMODINAMICA
ENTROPIA
PROPIEDADES TERMODINAMICAS
TEMPERATURA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/13858
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-13858
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic TERMODINAMICA
ENTROPIA
PROPIEDADES TERMODINAMICAS
TEMPERATURA
spellingShingle TERMODINAMICA
ENTROPIA
PROPIEDADES TERMODINAMICAS
TEMPERATURA
Iglesias, Héctor
Baeza, Rosa
Chirife, Jorge
A survey of temperature effects on GAB monolayer in foods and minimum integral entropies of sorption : a review
topic_facet TERMODINAMICA
ENTROPIA
PROPIEDADES TERMODINAMICAS
TEMPERATURA
description Abstract: Some aspects of GAB monolayer values in foods were reviewed. Literature data on the stoichiometry of water sorption by proteins and other biopolymers were re-analyzed and a good linear correlation (r2 = 0.8431) between the number of polar groups and the GAB monolayer was obtained. This helps to corroborate the hypothesis that each polar group initially adsorbs a water molecule. A survey of GAB monolayers at various temperatures in more than 70 different food products indicated that for most of them – although not all – an increase in temperature produced a decrease in the value of moisture content (g water/100 g solids) corresponding to the monolayer. However, in an appreciable number of cases, it was observed that the monolayer remained constant or increased with temperature. The relationship between the minimum integral entropy (MIE) and the GAB monolayer was studied using literature data. For 38 different food products, the regression curve (r2 = 0.9038) between the moisture content corresponding to MIE and GAB monolayer was close to the 45° diagonal, suggesting that GAB values matched the position of minimum integral entropy. However, for a wide variety of other products, the moisture of the MIE was located above that of the monolayer.
author2 0000-0003-2138-0017
author_facet 0000-0003-2138-0017
Iglesias, Héctor
Baeza, Rosa
Chirife, Jorge
format Artículo
author Iglesias, Héctor
Baeza, Rosa
Chirife, Jorge
author_sort Iglesias, Héctor
title A survey of temperature effects on GAB monolayer in foods and minimum integral entropies of sorption : a review
title_short A survey of temperature effects on GAB monolayer in foods and minimum integral entropies of sorption : a review
title_full A survey of temperature effects on GAB monolayer in foods and minimum integral entropies of sorption : a review
title_fullStr A survey of temperature effects on GAB monolayer in foods and minimum integral entropies of sorption : a review
title_full_unstemmed A survey of temperature effects on GAB monolayer in foods and minimum integral entropies of sorption : a review
title_sort survey of temperature effects on gab monolayer in foods and minimum integral entropies of sorption : a review
publisher Springer
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/13858
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