Share

MASS BALANCE MODEL FOR ENTHALPY OF WATER BINDING BY A MIXTURE.

Author(s) : LANG K. W., WHITNEY R. M., STEINBERG M. P.

Type of article: Article

Summary

A THERMODYNAMIC APPROACH WAS BASED ON SORPTION DATA OVER A WIDE RANGE OF WATER ACTIVITY AT 280.2, 293 AND 303 K (7.2, 20 AND 30 DEG C). 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 WATER ACTIVITY. EXPERIMENTAL VALUES FOR THE STARCH/CASEIN MIXTURE WERE IN AGREEMENT (ABOUT 5%) WITH THOSE CALCULATED. THE STARCH/SUCROSE INDICATED A GREATER VARIATION AS THE SUCROSE CONCENTRATION INCREASED TO SATURATION.

Details

  • Original title: MASS BALANCE MODEL FOR ENTHALPY OF WATER BINDING BY A MIXTURE.
  • Record ID : 1982-1843
  • Languages: English
  • Publication date: 1982/01
  • Source: Source: J. Food Sci.
    vol. 47; n. 1; 110-113; 5 tabl.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing