Equilibrium sorption isotherms and thermodynamic properties of starch and gluten

A modification of the GAB isotherm (Guggenheim-Anderson-De Boer) is proposed in order to correlate the sorption data for water activities higher than 0.9. The proposed isotherm retains the desirable properties of the GAB isotherm, i.e. good fitting in the range of aw between 0.05 and 0.80, and also...

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Autores principales: Viollaz, P.E., Rovedo, C.O.
Formato: JOUR
Materias:
Adsorption isotherms
Drying
Moisture
Sorption
Starch
Thermal effects
Thermodynamic properties
Isosteric heat
Food processing
Solanum tuberosum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v40_n4_p287_Viollaz
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v40_n4_p287_Viollaz
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spelling todo:paper_02608774_v40_n4_p287_Viollaz2023-10-03T15:12:09Z Equilibrium sorption isotherms and thermodynamic properties of starch and gluten Viollaz, P.E. Rovedo, C.O. Adsorption isotherms Drying Moisture Sorption Starch Thermal effects Thermodynamic properties Isosteric heat Food processing Solanum tuberosum A modification of the GAB isotherm (Guggenheim-Anderson-De Boer) is proposed in order to correlate the sorption data for water activities higher than 0.9. The proposed isotherm retains the desirable properties of the GAB isotherm, i.e. good fitting in the range of aw between 0.05 and 0.80, and also provides a noticeable improvement in the fitting quality for high values of aw, by introducing a new term with an additional constant. Sorption data for native potato starch and gluten at different temperatures (2 °C, 20 °C, 40 °C and 67 °C) were well correlated for the whole aw range. For starch at 67 °C, the values of the constants of the proposed equation do not follow the same tendency obtained for lower temperatures, suggesting that the structure of the material could be changed due to the high temperature. The proposed isotherm can be of interest in the area of drying given that there are few isotherms that accurately represent sorption data at different temperatures in the zone of high aw. Also, it can be useful to predict other thermodynamic functions. In addition, a new procedure is proposed to determine the isosteric heat by using a second order polynomial for representing the variation of moisture as a function of temperature at a fixed water activity. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v40_n4_p287_Viollaz
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Adsorption isotherms
Drying
Moisture
Sorption
Starch
Thermal effects
Thermodynamic properties
Isosteric heat
Food processing
Solanum tuberosum
spellingShingle Adsorption isotherms
Drying
Moisture
Sorption
Starch
Thermal effects
Thermodynamic properties
Isosteric heat
Food processing
Solanum tuberosum
Viollaz, P.E.
Rovedo, C.O.
Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
topic_facet Adsorption isotherms
Drying
Moisture
Sorption
Starch
Thermal effects
Thermodynamic properties
Isosteric heat
Food processing
Solanum tuberosum
description A modification of the GAB isotherm (Guggenheim-Anderson-De Boer) is proposed in order to correlate the sorption data for water activities higher than 0.9. The proposed isotherm retains the desirable properties of the GAB isotherm, i.e. good fitting in the range of aw between 0.05 and 0.80, and also provides a noticeable improvement in the fitting quality for high values of aw, by introducing a new term with an additional constant. Sorption data for native potato starch and gluten at different temperatures (2 °C, 20 °C, 40 °C and 67 °C) were well correlated for the whole aw range. For starch at 67 °C, the values of the constants of the proposed equation do not follow the same tendency obtained for lower temperatures, suggesting that the structure of the material could be changed due to the high temperature. The proposed isotherm can be of interest in the area of drying given that there are few isotherms that accurately represent sorption data at different temperatures in the zone of high aw. Also, it can be useful to predict other thermodynamic functions. In addition, a new procedure is proposed to determine the isosteric heat by using a second order polynomial for representing the variation of moisture as a function of temperature at a fixed water activity.
format JOUR
author Viollaz, P.E.
Rovedo, C.O.
author_facet Viollaz, P.E.
Rovedo, C.O.
author_sort Viollaz, P.E.
title Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
title_short Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
title_full Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
title_fullStr Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
title_full_unstemmed Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
title_sort equilibrium sorption isotherms and thermodynamic properties of starch and gluten
url http://hdl.handle.net/20.500.12110/paper_02608774_v40_n4_p287_Viollaz
work_keys_str_mv AT viollazpe equilibriumsorptionisothermsandthermodynamicpropertiesofstarchandgluten
AT rovedoco equilibriumsorptionisothermsandthermodynamicpropertiesofstarchandgluten
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