Thermodynamic properties and moisture adsorption isotherms of cottonseed protein isolate and different forms of cottonseed samples

Tunc S., Duman O.

JOURNAL OF FOOD ENGINEERING, cilt.81, sa.1, ss.133-143, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 81 Sayı: 1
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.jfoodeng.2006.10.015
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.133-143
  • Anahtar Kelimeler: moisture adsorption isotherm, thermodynamic properties, cottonseeds, protein isolate, enthalpy-entropy compensation theory, ENTHALPY-ENTROPY COMPENSATION, WATER SORPTION ISOTHERMS, ISOSTERIC HEAT, TEMPERATURE, EQUATIONS, PRODUCTS, CHAMBER, TEA
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Moisture adsorption isotherms of fuzzy cottonseed, black cottonseed, whole cottonseed kernel, blended cottonseed kernel and its protein isolate were obtained using gravimetric static method at 15, 25, 35 and 45 degrees C. GAB, Halsey and Harkins-Jura equations gave the best fit to experimental data among 14 well-known equations tested. M-0 values of samples calculated by G.A.B. and B.E.T. equations decreased with increasing temperature. The moisture adsorption isotherms obtained were type II sigmoidal. Thermodynamic properties such as differential enthalpy and entropy were determined from moisture adsorption data, using Clausius-Clapeyron equation. The experimental data showed that enthalpy-entropy compensation theory was applicable for the moisture adsorption behaviours of cottonseed samples and the adsorption process of samples was enthalpy-controlled. (c) 2006 Elsevier Ltd. All rights reserved.