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Food Technology and Biotechnology, Vol. 52 No. 1, 2014.

Izvorni znanstveni članak

Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.)

Antonio Vega-Gálvez ; Food Engineering Department, La Serena University, Raúl Bitrán Avenue, La Serena, Region of Coquimbo, Chile
Jessica López ; Food Engineering Department, La Serena University, Raúl Bitrán Avenue, La Serena, Region of Coquimbo, Chile
Kong Ah-Hen orcid id orcid.org/0000-0003-4595-0707 ; Institute of Food Science and Technology, Austral University of Chile, Julio Sarrazín Avenue, Valdivia, Region de los Ríos, Chile
María José Torres ; Food Engineering Department, La Serena University, Raúl Bitrán Avenue, La Serena, Region of Coquimbo, Chile
Roberto Lemus-Mondaca ; Food Engineering Department, La Serena University, Raúl Bitrán Avenue, La Serena, Region of Coquimbo, Chile

Puni tekst: hrvatski pdf 212 Kb

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Sažetak

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.

Ključne riječi

Cape gooseberry; sorption isotherm; modelling; isosteric heat; glass transition temperature; Gordon-Taylor model

Hrčak ID:

118557

URI

https://hrcak.srce.hr/118557

Datum izdavanja:

17.3.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.045 *