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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Sorption isotherms and thermodynamic properties of grated Parmesan cheese

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Author(s):
Faria Freitas, Mirian Luisa [1] ; Polachini, Tiago Carregari [1] ; de Souza, Ana Cristina [2] ; Telis-Romero, Javier [1]
Total Authors: 4
Affiliation:
[1] State Univ Sao Paulo, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Fed Univ TrianguloMineiro, Dept Food Engn, BR-38064200 Uberaba, MG - Brazil
Total Affiliations: 2
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 51, n. 1, p. 250-259, JAN 2016.
Web of Science Citations: 2
Abstract

This study focuses on isotherms, isosteric heat of sorption and enthalpy-entropy mechanism of water sorption of grated Parmesan cheese at simulating conditions of storage and drying processes. Isotherms were determined by gravimetric method using different saturated salt solutions. Samples were submitted to different temperatures, and several models were used to fit experimental data, GAB and modified GAB being those which best represented experimental data in all temperature ranges. The isosteric heat of sorption was calculated by Clausius-Clapeyron equation, and higher values of integral isosteric sorption heat were verified for storage temperatures. Besides it, both conditions showed higher values of sorption heat corresponding to low water content. This phenomenon was supported by the enthalpy-entropy compensation study, which demonstrated a higher spontaneity of water sorption for storage temperatures, confirming that the lower the water content of food products is, the stronger the intermolecular bonds of water are. (AU)

FAPESP's process: 13/09344-4 - Determination of the best physical conditions of hydrolysis with power ultrasound in peanuts waste
Grantee:Tiago Carregari Polachini
Support Opportunities: Scholarships in Brazil - Master
FAPESP's process: 14/08520-6 - Preparation and characterization of emulsions and microcapsules of buriti oil (Mauritia flexuosa) using isolated soy protein and high-methoxy pectin as stabilizer
Grantee:Mírian Luisa Faria Freitas
Support Opportunities: Scholarships in Brazil - Doctorate