Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.)
| Autor: | Jessica López, María José Torres, Kong Ah-Hen, Antonio Vega-Gálvez, Roberto Lemus-Mondaca |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Food Technology and Biotechnology, Vol 52, Iss 1, Pp 83-92 (2014) |
| Druh dokumentu: | article |
| ISSN: | 1330-9862 1334-2606 |
| Popis: | Adsorption and desorption isotherms of fresh and dried Cape gooseberry (Physalis peruviana L.) were determined at three temperatures (20, 40 and 60 °C) using a gravimetric technique. The data obtained were fitted to several models including Guggenheim-Anderson- De Boer (GAB), Brunauer-Emmett-Teller (BET), Henderson, Caurie, Smith, Oswin, Halsey and Iglesias-Chirife. A non-linear least square regression analysis was used to evaluate the models. The Iglesias-Chirife model fitted best the experimental data. Isosteric heat of sorption was also determined from the equilibrium sorption data using the Clausius-Clapeyron equation and was found to decrease exponentially with increasing moisture content. The enthalpy-entropy compensation theory was applied to the sorption isotherms and indicated an enthalpy-controlled sorption process. Glass transition temperature (Tg) of Cape gooseberry was also determined by differential scanning calorimetry and modelled as a function of moisture content with the Gordon-Taylor, the Roos and the Khalloufi models, which proved to be excellent tools for predicting glass transition of Cape gooseberry. |
| Databáze: | Directory of Open Access Journals |
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