Food Science and Technology (Campinas)
versão On-line ISSN 1678-457X
TELIS-ROMERO, Javier et al. Enthalpy-entropy compensation based on isotherms of mango. Ciênc. Tecnol. Aliment. [online]. 2005, vol.25, n.2, pp. 297-303. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612005000200020.
Moisture equilibrium data of mango pulp were determined using the static gravimetric method. Adsorption and desorption isotherms were obtained in the range of 30-70 ºC, to water activities (aw) from 0.02 to 0.97. The application of the GAB model to the experimental results, using direct nonlinear regression analysis, provided agreement between experimental and calculated values. The net isosteric heat of sorption was estimated from equilibrium sorption data, using the Clausius-Clapeyron equation. Isosteric heats of sorption were found to increase with increasing temperature and could be well adjusted by an exponential relationship. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of DH versus DS provided the isokinetic temperatures, indicating an enthalpy controlled sorption process.
Palavras-chave : moisture content; thermodynamic properties; mango.