Thermodynamic properties of moisture sorption in pullulan-sodium alginate based edible films

Food Research International

Volumn 54, Issue 2, 2013, Pages 1605-1612

  Xiao, Qian ^a   Tong, Qunyi ^b  

^a HUNAN AGRICULTURAL UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Enthalpy entropy compensation theory; Moisture isotherms; Pullulan; Sodium alginate; Thermodynamic properties

Indexed keywords

ENTHALPY-ENTROPY COMPENSATION; HIGH MOISTURE CONTENTS; MOISTURE ISOTHERMS; MOISTURE SORPTION ISOTHERMS; NON-LINEAR REGRESSION; PULLULANS; THERMODYNAMIC INFORMATION; THERMODYNAMIC PARAMETER;

ALGINATE; ENTHALPY; ISOTHERMS; MOISTURE DETERMINATION; SODIUM ALGINATE; THERMODYNAMIC PROPERTIES;

ENTROPY;

EID: 84886993018     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.019     Document Type: Article

References (41)

1. Al-Muhtaseb A.H., McMinn W.A.M., Magee T.R.A. Moisture sorption isotherm characteristics of food products: A review. Food and Bioproducts Processing 2002, 80(2):118-128.
2. Apostolopoulos D., Gilbert S.G. Water sorption of coffee solubles by frontal inverse gas chromatography: Thermodynamic considerations. Journal of Food Science 1990, 55(2):475-487.
3. Bertuzzi M.A., Castro Vidaurre E.F., Armada M., Gottifredi J.C. Water vapor permeability of edible starch based films. Journal of Food Engineering 2007, 80(3):972-978.
4. Brett B., Figueroa M., Sandoval A., Barreiro J., Müller A. Moisture sorption characteristics of starchy products: Oat flour and rice flour. Food Biophysics 2009, 4(3):151-157.
5. Chowdhury T., Das M. Moisture sorption isotherm and isosteric heat of sorption of edible films made from blends of starch, amylose and methylcellulose. International Food Research Journal 2012, 19(4):1669-1678.
6. Everett D.H. The thermodynamics of adsorption. Part II.-Thermodynamics of monolayers on solids. Transactions of the Faraday Society 1950, 46:942-957.
7. Fontan C.F., Chirife J., Sancho E., Iglesias H.A. Analysis of a model for water Sorption phenomena in foods. Journal of Food Science 1982, 47(5):1590-1594.
8. Gabas A.L., Menegalli F.C., Telis-Romero J. Water sorption enthalpy-entropy compensation based on isotherms of plum skin and pulp. Journal of Food Science 2000, 65(4):680-680.
9. Galus S., Lenart A. Development and characterization of composite edible films based on sodium alginate and pectin. Journal of Food Engineering 2013, 115(4):459-465.
10. Goula A.M., Karapantsios T.D., Achilias D.S., Adamopoulos K.G. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. Journal of Food Engineering 2008, 85(1):73-83.
11. Kaya S., Kahyaoglu T. Thermodynamic properties and sorption equilibrium of pestil (grape leather). Journal of Food Engineering 2005, 71(2):200-207.
12. Kristo E., Biliaderis C.G. Water sorption and thermo-mechanical properties of water/sorbitol-plasticized composite biopolymer films: Caseinate-pullulan bilayers and blends. Food Hydrocolloids 2006, 20(7):1057-1071.
13. Krug R.R., Hunter W.G., Grieger R.A. Enthalpy-entropy compensation. 1. Some fundamental statistical problems associated with the analysis of van't Hoff and Arrhenius data. Journal of Physical Chemistry 1976, 80:2335-2341.
14. Lago C. Thermodynamic sorption properties of potato and sweet potato flakes. Food and Bioproducts Processing 2013, (in press).
15. Leffler J.E. The enthalpy-entropy relationship and its implications for organic chemistry. The Journal of Organic Chemistry 1955, 20(9):1202-1231.
16. Lim L.T., Mine Y., Tung M.A. Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content. Journal of Food Science 1999, 64(4):616-622.
17. Liu L., Guo Q.-X. Isokinetic relationship, isoequilibrium relationship, and enthalpy - entropy compensation. Chemical Reviews 2001, 101(3):673-696.
18. Lomauro C.J., Bakshi A.S., Labuza T.P. Evaluation of food moisture sorption isotherm equations. Part I: Fruit, vegetable and meat products. Lebensmittel-Wissenschaft und Technologie 1985, 18:111-117.
19. Madamba P.S., Driscoll R.H., Buckle K.A. Enthalpy-entropy compensation models for sorption and browning of garlic. Journal of Food Engineering 1996, 28(2):109-119.
20. McMinn W.A.M., Al-Muhtaseb A.H., Magee T.R.A. Enthalpy-entropy compensation in sorption phenomena of starch materials. Food Research International 2005, 38(5):505-510.
21. McMinn W.A.M., Magee T.R.A. Thermodynamic properties of moisture sorption of potato. Journal of Food Engineering 2003, 60(2):157-165.
22. McMinn W.A.M., McKee D.J., Magee T.R.A. Moisture adsorption behavior of oatmeal biscuit and oat flakes. Journal of Food Engineering 2007, 79(2):481-493.
23. Nunes R.V., Rotstein E. Thermodynamics of the water-food stuff equilibrium. Drying Technology 1991, 9(1):113-137.
24. Paulo C., Gabriel de O., Emílio de S. Thermodynamic properties of agricultural products processes. Physical properties of foods 2012, 131-142. CRC Press. S. Sahin, S.G. Sumnu (Eds.).
25. Perdomo J., Cova A., Sandoval A.J., García L., Laredo E., Müller A.J. Glass transition temperatures and water sorption isotherms of cassava starch. Carbohydrate Polymers 2009, 76(2):305-313.
26. Quirijns E.J., van Boxtel A.J.B., van Loon W.K.P., van Straten G. Sorption isotherms, GAB parameters and isosteric heat of sorption. Journal of the Science of Food and Agriculture 2005, 85(11):1805-1814.
27. Rhim J.-W., Lee J.H. Thermodynamic analysis of water vapor sorption isotherms and mechanical properties of selected paper-based food packaging materials. Journal of Food Science 2009, 74(9):E502-E511.
28. Rizvi S.S.H. Thermodynamic properties of foods in dehydration. Engineering properties of foods 1986, 133-214. Marcel Dekker, New York. M.A. Rao, S.S.H. Rizvi, A.K. Dutta (Eds.).
29. Rizvi S.S.H. Thermodynamic properties of foods in dehydration. Engineering Properties of Foods 2005, CRC Press. 3rd ed.
30. Rizvi S.S.H., Benado A.L. Thermodynamic analysis of drying foods. Drying Technology 1983, 2(4):471-502.
31. Rudra S.G., Singh H., Basu S., Shivhare U.S. Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering 2008, 86(3):379-387.
32. Sharma P., Singh R.R.B., Singh A.K., Patel A.A., Patil G.R. Sorption isotherms and thermodynamics of water sorption of ready-to-use Basundi mix. LWT- Food Science and Technology 2009, 42(1):441-445.
33. Singh R.S., Saini G.K., Kennedy J.F. Pullulan: Microbial sources, production and applications. Carbohydrate Polymers 2008, 73:515-531.
34. Skjak-Brk G., Moe S., Smidsrød O., IngarDraget K. Alginates. Food polysaccharides and their applications 2006, CRC Press. A.E. Stephen, G.O. Phillips, P.A. Williams (Eds.).
35. Telis V.R.N., Gabas A.L., Menegalli F.C., Telis-Romero J. Water sorption thermodynamic properties applied to persimmon skin and pulp. Thermochimica Acta 2000, 343(1-2):49-56.
36. Tolaba M.P., Suárez C., Viollaz P. Spreading pressure-water activity and moisture relationships in starchy materials. Drying Technology 1995, 13(8-9):2097-2111.
37. Tong Q., Xiao Q., Lim L.-T. Preparation and properties of pullulan-alginate-carboxymethylcellulose blend films. Food Research International 2008, 41(10):1007-1014.
38. Velázquez de la Cruz G., Torres J.A., Martiln-Polo M.O. Temperature effect on the moisture sorption isotherms for methylcellulose and ethylcellulose films. Journal of Food Engineering 2001, 48(1):91-94.
39. Wang N., Brennan J.G. Moisture sorption isotherm characteristics of potatoes at four temperatures. Journal of Food Engineering 1991, 14(4):269-287.
40. Xiao Q., Lim L.T., Tong Q. Properties of pullulan-based blend films as affected by alginate content and relative humidity. Carbohydrate Polymers 2012, 87(1):8-8.
41. Zhong D., Huang X., Yang H., Cheng R. New insights into viscosity abnormality of sodium alginate aqueous solution. Carbohydrate Polymers 2011, 81(4):948-952.