Publicação: Water sorption enthalpy-entropy compensation based on isotherms of plum skin and pulp
Carregando...
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Inst Food Technologists
Tipo
Artigo
Direito de acesso
Acesso restrito
Resumo
The net isosteric heat and entropy of water sorption were calculated for plum, based on sorption isotherms obtained by the static gravimetric method at different temperatures (20 to 70 degrees C). The Guggenheim-Anderson-deBoer model was applied to the experimental data giving a good agreement between experimental and calculated values. The net isosteric heat of water sorption, estimated by applying Claussius-Clapeyron equation to sorption isotherms, was found to be different for plum skin and pulp, mainly at low moisture contents, and could be well adjusted by an empirical exponential relationship. Plots of enthalpy in contrast to entropy provided the isokinetic temperatures for skin and pulp, indicating an enthalpy-controlled sorption process. Thermodynamic data on water sorption for plums are not found in literature, as opposed to prunes for which the data are abundant.
Descrição
Palavras-chave
heat of sorption, enthalpy, entropy, isotherms, plum
Idioma
Inglês
Como citar
Journal of Food Science. Chicago: Inst Food Technologists, v. 65, n. 4, p. 680-684, 2000.
