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Food Science and Technology International
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Thermodynamic Analysis of Water Vapour Sorption of Edible Starch Based Films

M. A. Bertuzzi

M. Armada

J. C. Gottifredi

Instituto de Investigaciones para la Industria Química (INIQUI) Facultad de Ingeniería, Universidad Nacional de Salta, Buenos Aires 177, 4700 Salta, Argentina bertuzzi{at}unsa.edu.ar

Moisture sorption isotherms of high amylose corn starch (HACS) films at 5, 25, 35 and 45 °C within an approximate water activity (aw ) range of 0.11-0.85 were obtained using a static gravimetric method. HACS films fitted a type III BET model at all temperatures studied. Water sorption process in high amylose based films was exothermic within the range of water activities investigated. There was a continuous decrease of the affinity between film sorbed structure with moisture as water content increased. Negative values of {Delta}G in the whole range of moisture content studied were indicative of a spontaneous process. The entropy curve exhibited a well-defined minimum corresponding at the completion of the monolayer.

Key Words: starch films • edible films • sorption isotherms • water sorption • isosteric heat

Food Science and Technology International, Vol. 9, No. 2, 115-121 (2003)
DOI: 10.1177/1082013203009002007
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