Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers |
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| Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Institute for Research and Development, Duy Tan University, K7/25 QuangTrung, Danang, Viet Nam;3. Faculty of Biology, Hanoi National University of Education, 136 XuanThuy, CauGiay, Hanoi, Viet Nam;4. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;1. National Institute for Agricultural Research (INRA), BO 578 Meknes, Morocco;2. Laboratory of Bioprocess and Bio-interfaces, Faculty of Science and Technics, University Sultan Moulay Slimane, BO 523, Beni-Mellal 23000, Morocco;3. LICVEDDE/ERIDDECV (Research Team of Innovation and Sustainable Development & Expertise in Green Chemistry), Faculty of Science Semlalia, Cadi Ayyad University, 8 Marrakesh, Morocco;4. Laboratory of Solar Energy and Medicinal Plants, Teacher''s Training College, Cadi Ayyad 13 University, Marrakesh, Morocco |
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| Abstract: | The adsorption isotherms of gum Arabic (GA), mesquite gum (MG), and maltodextrin DE 10 (MD), and a blend of the three gums (17%GA–66%MG–17%MD) were determined at 25, 35, and 40 °C. All isotherms were fitted using the GAB model and the thermodynamic properties (enthalpies and entropies, differential and integral) were estimated by the Clausius–Clapeyron method. The minimum integral entropy was considered as the point of maximum stability where strong bonds between the adsorbate and adsorbent occurred, and water is less available and likely to participate in spoilage reactions. The point of maximum stability was found between 12.24 and 14.68 kg H2O/100 kg d.s. (corresponding to water activity, aw, of 0.32–0.57) for GA, 12.12–14.27 kg H2O/100 kg d.s. (aw = 0.33–0.55) for MG, and 11.37–13.84 kg H2O/100 kg d.s. (aw = 0.28–0.55) for the biopolymer blend, in the temperature range studied. |
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