Mass Balance Model for Enthalpy of Water Binding by a Mixture

Autor:	Marvin P. Steinberg, R.McL. Whitney, K. W. Lang
Rok vydání:	1982
Předmět:	chemistry.chemical_compound Chromatography Sucrose Water activity chemistry Starch Casein Enthalpy food and beverages Sorption Saturation (chemistry) Water binding Food Science
Zdroj:	Journal of Food Science. 47:110-113
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1982.tb11039.x
Popis:	A thermodynamic approach was based on sorption data over a wide range of water activity (aw) at each of three temperatures. The hypothesis tested was the total partial enthalpy change for the water of a mixture is equal to the sum of the partial enthalpy changes for the water of the individual ingredients at the same aw. This was tested with sorption data for starch, casein, sucrose, starch:casein (1:l) and starch:sucrose (9:l) at 7.2, 20 and 30°C. Experimental values for the starch:casein mixture were in agreement (±5%) with those calculated from data on the individual ingredients, validating the hypothesis for a mixture of polymers. The starch:sucrose indicated a greater variation as the sucrose concentration increased to saturation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::160f59742f7a38fe3dcb07f18fc2393a https://doi.org/10.1111/j.1365-2621.1982.tb11039.x Zobrazit plný text záznamu Plný text