Enthalpy-entropy compensation based on isotherms of mango

Detalhes bibliográficos
Autor(a) principal: Telis-Romero,Javier
Data de Publicação: 2005
Outros Autores: Kohayakawa,Márcio N., Silveira Jr,Vivaldo, Pedro,Maria A. M., Gabas,Ana L.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200020
Resumo: Moisture equilibrium data of mango pulp were determined using the static gravimetric method. Adsorption and desorption isotherms were obtained in the range of 30-70 ºC, to water activities (a w) from 0.02 to 0.97. The application of the GAB model to the experimental results, using direct nonlinear regression analysis, provided agreement between experimental and calculated values. The net isosteric heat of sorption was estimated from equilibrium sorption data, using the Clausius-Clapeyron equation. Isosteric heats of sorption were found to increase with increasing temperature and could be well adjusted by an exponential relationship. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of deltaH versus deltaS provided the isokinetic temperatures, indicating an enthalpy controlled sorption process.
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spelling Enthalpy-entropy compensation based on isotherms of mangomoisture contentthermodynamic propertiesmangoMoisture equilibrium data of mango pulp were determined using the static gravimetric method. Adsorption and desorption isotherms were obtained in the range of 30-70 ºC, to water activities (a w) from 0.02 to 0.97. The application of the GAB model to the experimental results, using direct nonlinear regression analysis, provided agreement between experimental and calculated values. The net isosteric heat of sorption was estimated from equilibrium sorption data, using the Clausius-Clapeyron equation. Isosteric heats of sorption were found to increase with increasing temperature and could be well adjusted by an exponential relationship. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of deltaH versus deltaS provided the isokinetic temperatures, indicating an enthalpy controlled sorption process.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2005-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200020Food Science and Technology v.25 n.2 2005reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612005000200020info:eu-repo/semantics/openAccessTelis-Romero,JavierKohayakawa,Márcio N.Silveira Jr,VivaldoPedro,Maria A. M.Gabas,Ana L.eng2005-08-17T00:00:00Zoai:scielo:S0101-20612005000200020Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2005-08-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Enthalpy-entropy compensation based on isotherms of mango
title Enthalpy-entropy compensation based on isotherms of mango
spellingShingle Enthalpy-entropy compensation based on isotherms of mango
Telis-Romero,Javier
moisture content
thermodynamic properties
mango
title_short Enthalpy-entropy compensation based on isotherms of mango
title_full Enthalpy-entropy compensation based on isotherms of mango
title_fullStr Enthalpy-entropy compensation based on isotherms of mango
title_full_unstemmed Enthalpy-entropy compensation based on isotherms of mango
title_sort Enthalpy-entropy compensation based on isotherms of mango
author Telis-Romero,Javier
author_facet Telis-Romero,Javier
Kohayakawa,Márcio N.
Silveira Jr,Vivaldo
Pedro,Maria A. M.
Gabas,Ana L.
author_role author
author2 Kohayakawa,Márcio N.
Silveira Jr,Vivaldo
Pedro,Maria A. M.
Gabas,Ana L.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Telis-Romero,Javier
Kohayakawa,Márcio N.
Silveira Jr,Vivaldo
Pedro,Maria A. M.
Gabas,Ana L.
dc.subject.por.fl_str_mv moisture content
thermodynamic properties
mango
topic moisture content
thermodynamic properties
mango
description Moisture equilibrium data of mango pulp were determined using the static gravimetric method. Adsorption and desorption isotherms were obtained in the range of 30-70 ºC, to water activities (a w) from 0.02 to 0.97. The application of the GAB model to the experimental results, using direct nonlinear regression analysis, provided agreement between experimental and calculated values. The net isosteric heat of sorption was estimated from equilibrium sorption data, using the Clausius-Clapeyron equation. Isosteric heats of sorption were found to increase with increasing temperature and could be well adjusted by an exponential relationship. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of deltaH versus deltaS provided the isokinetic temperatures, indicating an enthalpy controlled sorption process.
publishDate 2005
dc.date.none.fl_str_mv 2005-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200020
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612005000200020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.25 n.2 2005
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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