ENTHALPY-ENTROPY COMPENSATION MODELS FOR SORPTION AND BROWNING OF GARLIC

Authors
MADAMBA PS DRISCOLL RH BUCKLE KA
Citation
Ps. Madamba et al., ENTHALPY-ENTROPY COMPENSATION MODELS FOR SORPTION AND BROWNING OF GARLIC, Journal of food engineering, 28(2), 1996, pp. 109-119
Citations number
30
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
28
Issue
2
Year of publication
1996
Pages
109 - 119
Database
ISI
SICI code
0260-8774(1996)28:2<109:ECMFSA>2.0.ZU;2-0
Abstract
The enthalpy-entropy compensation theory was applied to both the sorpt ion and non-enzymic browning of garlic. The theory was found to explai n sorption well but gave a non-linear relationship for browning. The r esulting power law model for sorption was compared with the Guggenheim -Anderson-de Beer (GAB) model and found to predict higher moisture con tents at high water activity levels. (C) 1996 Elsevier Science Limited .