Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/6594 |
Resumo: | The thermodynamic properties of anchovy fillets and enzymatic modified pastes in two hydrolysis degrees (3% HD and 14% HD), at 50, 60 and 70 C were evaluated. The GAB model was used to calculate the values of the monolayer moisture content and the thermodynamic properties of the samples. The enzymatic modification led to the increases of the superficial area and differential enthalpies, and decrease of the differential entropies in relation the samples in natura. The enthalpy–entropy compensation showed that the process was controlled by the enthalpy, it was only spontaneous for the samples in natura. Pore size decreased with enzymatic modification, and all samples were in the limit of region between micropores and mesopores (<2 nm) for moisture content of 15%, and mesopores (from 2 to 50 nm) to moisture content above 15%. |
id |
FURG_614a8ab42117b1516fa8e5fbd83c078b |
---|---|
oai_identifier_str |
oai:repositorio.furg.br:1/6594 |
network_acronym_str |
FURG |
network_name_str |
Repositório Institucional da FURG (RI FURG) |
repository_id_str |
|
spelling |
Moraes, Kelly dePinto, Luiz Antonio de Almeida2016-10-06T02:01:12Z2016-10-06T02:01:12Z2012MORAES, Kelly de; PINTO, Luiz Antonio Almeida. Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste. Journal of Food Engineering, v. 110, n. 4, p. 507–513, 2012. Disponível em:<http://www.sciencedirect.com/science/article/pii/S0260877412000325>. Acesso em 17 jul. 2014.0260-8774http://repositorio.furg.br/handle/1/659410.1016/j.jfoodeng.2012.01.012The thermodynamic properties of anchovy fillets and enzymatic modified pastes in two hydrolysis degrees (3% HD and 14% HD), at 50, 60 and 70 C were evaluated. The GAB model was used to calculate the values of the monolayer moisture content and the thermodynamic properties of the samples. The enzymatic modification led to the increases of the superficial area and differential enthalpies, and decrease of the differential entropies in relation the samples in natura. The enthalpy–entropy compensation showed that the process was controlled by the enthalpy, it was only spontaneous for the samples in natura. Pore size decreased with enzymatic modification, and all samples were in the limit of region between micropores and mesopores (<2 nm) for moisture content of 15%, and mesopores (from 2 to 50 nm) to moisture content above 15%.engElsevierFishHeat of sorptionIsokinetic theoryPore sizeSorption isothermsDesorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified pasteinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINAL22- Desorption isotherms and thermodynamics properties of anchovy in natura.pdf22- Desorption isotherms and thermodynamics properties of anchovy in natura.pdfapplication/pdf541166https://repositorio.furg.br/bitstream/1/6594/1/22-%20Desorption%20isotherms%20and%20thermodynamics%20properties%20of%20anchovy%20in%20natura.pdf4ff15cd92e1bb3f75987b045c9104938MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/6594/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/65942019-12-03 16:53:58.824open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2019-12-03T19:53:58Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste |
title |
Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste |
spellingShingle |
Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste Moraes, Kelly de Fish Heat of sorption Isokinetic theory Pore size Sorption isotherms |
title_short |
Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste |
title_full |
Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste |
title_fullStr |
Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste |
title_full_unstemmed |
Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste |
title_sort |
Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste |
author |
Moraes, Kelly de |
author_facet |
Moraes, Kelly de Pinto, Luiz Antonio de Almeida |
author_role |
author |
author2 |
Pinto, Luiz Antonio de Almeida |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Moraes, Kelly de Pinto, Luiz Antonio de Almeida |
dc.subject.por.fl_str_mv |
Fish Heat of sorption Isokinetic theory Pore size Sorption isotherms |
topic |
Fish Heat of sorption Isokinetic theory Pore size Sorption isotherms |
description |
The thermodynamic properties of anchovy fillets and enzymatic modified pastes in two hydrolysis degrees (3% HD and 14% HD), at 50, 60 and 70 C were evaluated. The GAB model was used to calculate the values of the monolayer moisture content and the thermodynamic properties of the samples. The enzymatic modification led to the increases of the superficial area and differential enthalpies, and decrease of the differential entropies in relation the samples in natura. The enthalpy–entropy compensation showed that the process was controlled by the enthalpy, it was only spontaneous for the samples in natura. Pore size decreased with enzymatic modification, and all samples were in the limit of region between micropores and mesopores (<2 nm) for moisture content of 15%, and mesopores (from 2 to 50 nm) to moisture content above 15%. |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012 |
dc.date.accessioned.fl_str_mv |
2016-10-06T02:01:12Z |
dc.date.available.fl_str_mv |
2016-10-06T02:01:12Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
MORAES, Kelly de; PINTO, Luiz Antonio Almeida. Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste. Journal of Food Engineering, v. 110, n. 4, p. 507–513, 2012. Disponível em:<http://www.sciencedirect.com/science/article/pii/S0260877412000325>. Acesso em 17 jul. 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/6594 |
dc.identifier.issn.none.fl_str_mv |
0260-8774 |
dc.identifier.doi.pt_BR.fl_str_mv |
10.1016/j.jfoodeng.2012.01.012 |
identifier_str_mv |
MORAES, Kelly de; PINTO, Luiz Antonio Almeida. Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste. Journal of Food Engineering, v. 110, n. 4, p. 507–513, 2012. Disponível em:<http://www.sciencedirect.com/science/article/pii/S0260877412000325>. Acesso em 17 jul. 2014. 0260-8774 10.1016/j.jfoodeng.2012.01.012 |
url |
http://repositorio.furg.br/handle/1/6594 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da FURG (RI FURG) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
instname_str |
Universidade Federal do Rio Grande (FURG) |
instacron_str |
FURG |
institution |
FURG |
reponame_str |
Repositório Institucional da FURG (RI FURG) |
collection |
Repositório Institucional da FURG (RI FURG) |
bitstream.url.fl_str_mv |
https://repositorio.furg.br/bitstream/1/6594/1/22-%20Desorption%20isotherms%20and%20thermodynamics%20properties%20of%20anchovy%20in%20natura.pdf https://repositorio.furg.br/bitstream/1/6594/2/license.txt |
bitstream.checksum.fl_str_mv |
4ff15cd92e1bb3f75987b045c9104938 8a4605be74aa9ea9d79846c1fba20a33 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG) |
repository.mail.fl_str_mv |
|
_version_ |
1798313615384641536 |