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Calorimetric Techniques Applied to the Determination of Isosteric Heat of Desorption for Potato

✍ Scribed by Sánchez, Emma S; Juan, Nieves San; Simal, Susana; Rosselló, Carmen

Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
307 KB
Volume
74
Category
Article
ISSN
0022-5142

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✦ Synopsis

Temperature had an inÑuence on desorption isotherms of potato measured at six di †erent temperatures (4, 14, 21, 28, 35 and 50¡C). The parameters of the Oswin, Henderson, Halsey and GAB models, for isotherm representation, were identiÐed. Water activity at any temperature could be calculated by means of only one equation using the GAB model, which gave the best Ðt to experimental data in all the range of water activity studied (0É4È0É9). Isosteric heats of water desorption of potato, were determined from the desorption isotherms following the ClausiusÈClapeyron equation and from two thermal analysis techniques (DSC and TG). Similar results were obtained through the two methods, indicating that calorimetric techniques are adequate to obtain the isosteric heat of desorption of products with a high starch content.

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