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Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage)

Paper ID Volume ID Publish Year Pages File Format Full-Text
19392 43062 2011 8 PDF Available
Title
Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage)
Abstract

Moisture adsorption isotherms of sucuk were determined using the isopiestic method at 10 °C, 20 °C and 30 °C and within the range of 0.2–0.9 water activity. The isotherms of sucuk exhibited Type II behavior according to BET classification. The adsorption data were analyzed using mathematical equations of Halsey, Caurie, Peleg, Smith, Oswin, Henderson, Modified-BET, GAB, Ferro-Fontan and Harkins–Jura. The best fit of experimental data was obtained with Peleg equation in the range of temperatures and water activities investigated. Thermodynamic properties such as differential enthalpy and entropy, enthalpy–entropy compensation, spreading pressure, net integral enthalpy and entropy were determined from moisture adsorption isotherm data of sucuk. The net isosteric heat of sorption and differential entropy decreased with increasing moisture contents in an exponential function. The spreading pressure increased with increasing water activity, and decreased with increasing temperature. The net integral enthalpy decreased with increased moisture content. The integral entropy increased with moisture content, but it was negative in value. The enthalpy–entropy compensation theory was applied to water adsorption of sucuk.

Research highlights► Adsorption isotherms of sucuk are investigated. ► The adsorption data are analyzed using mathematical equations. ► Thermodynamic properties are determined from moisture adsorption isotherm data of sucuk. ► The enthalpy–entropy compensation theory is applied to water adsorption of sucuk.

Keywords
Sucuk; Isotherm; Mathematical models; Thermodynamic; Enthalpy–entropy compensation; Integral enthalpy
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Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage)
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 4, October 2011, Pages 449–456
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us