Enthalpy-entropy compensation models for sorption and browning of garlic

Abstract

The enthalpy-entropy compensation theory was applied to both the sorption and non-enzymic browning of garlic. The theory was found to explain sorption well but gave a non-linear relationship for browning. The resulting power law model for sorption was compared with the Guggenheim-Anderson-de Boer (GAB) model and found to predict higher moisture contents at high water activity levels. Copyright © 1996 Elsevier Science Limited.

Source or Periodical Title

Journal of Food Engineering

ISSN

2608774

Page

109-119

Document Type

Article

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