In:
Journal of Food Science, Wiley, Vol. 47, No. 1 ( 1982-01), p. 110-113
Abstract:
A thermodynamic approach was based on sorption data over a wide range of water activity (a w ) at each of three temperatures. The hypothesis tested was the total partial enthalpy change for the water of a mixture is equal to the sum of the partial enthalpy changes for the water of the individual ingredients at the same a w . This was tested with sorption data for starch, casein, sucrose, starch:casein (1:l) and starch:sucrose (9:l) at 7.2, 20 and 30°C. Experimental values for the starch:casein mixture were in agreement (±5%) with those calculated from data on the individual ingredients, validating the hypothesis for a mixture of polymers. The starch:sucrose indicated a greater variation as the sucrose concentration increased to saturation.
Type of Medium:
Online Resource
ISSN:
0022-1147
,
1750-3841
DOI:
10.1111/jfds.1982.47.issue-1
DOI:
10.1111/j.1365-2621.1982.tb11039.x
Language:
English
Publisher:
Wiley
Publication Date:
1982
detail.hit.zdb_id:
2006705-7
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