Moisture sorption characteristics of starch gels. Part II: Thermodynamic properties

W. A.M. McMinn*, A. H. Al-Muhtaseb, T. R.A. Magee

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)


A thermodynamic approach was used to interpret the experimental adsorption and desorption isotherm data for potato starch gel. Calculation of the thermodynamic properties (differential enthalpy, integral enthalpy, differential entropy and integral entropy) provides an understanding of the properties of water and energy requirements associated with the sorption behavior. Isosteric heats (differential enthalpies) were calculated through direct use of moisture isotherms by applying the Clausius-Clapeyron equation. The differential enthalpy and entropy decreased with increasing moisture content and were adequately characterized by an exponential model. A plot of differential heat versus entropy satisfied the enthalpy-entropy compensation theory. The spreading pressure increased with increasing water activity, and decreased with increasing temperature. The net integral enthalpy increased with moisture content to a maximum value (around the monolayer moisture content) and then decreased. In a reverse manner, the net integral entropy decreased with moisture content to a minimum value and then increased.

Original languageEnglish
Pages (from-to)213-227
Number of pages15
JournalJournal of Food Process Engineering
Issue number3
Publication statusPublished - Aug 2004
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • General Chemical Engineering


Dive into the research topics of 'Moisture sorption characteristics of starch gels. Part II: Thermodynamic properties'. Together they form a unique fingerprint.

Cite this