Sorption isotherms and thermodynamic properties of grated Parmesan cheese

Autor(es)

Faria Freitas, Mirian Luisa ^[1] ; Polachini, Tiago Carregari ^[1] ; de Souza, Ana Cristina ^[2] ; Telis-Romero, Javier ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 51, n. 1, p. 250-259, JAN 2016.
• Citações Web of Science: 2

Resumo

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)

• Processo FAPESP: 13/09344-4 - Determinação das melhores condições de hidrólise física com ultrassom de potência em resíduos de amendoim
• Beneficiário: Tiago Carregari Polachini
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 14/08520-6 - Preparo e caracterização de emulsões e microcápsulas de óleo de buriti (Mauritia flexuosa) utilizando isolado proteico de soja e pectina de alta metoxilação como estabilizantes
• Beneficiário: Mírian Luisa Faria Freitas
• Modalidade de apoio: Bolsas no Brasil - Doutorado