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Determination of kinetic and thermodynamic parameters of food hydrocolloids/water interactions by means of thermal analysis and viscometry

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dc.title Determination of kinetic and thermodynamic parameters of food hydrocolloids/water interactions by means of thermal analysis and viscometry en
dc.contributor.author Valenta, Tomáš
dc.contributor.author Lapčíková, Barbora
dc.contributor.author Lapčík, Lubomír
dc.relation.ispartof Colloids and Surfaces A: Physicochemical and Engineering Aspects
dc.identifier.issn 0927-7757 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 555
dc.citation.spage 270
dc.citation.epage 279
dc.type article
dc.language.iso en
dc.publisher Elsevier
dc.identifier.doi 10.1016/j.colsurfa.2018.07.009
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0927775718306095
dc.subject Hydrocolloids en
dc.subject Moisture content en
dc.subject Thermal properties en
dc.subject TGA/DTA en
dc.subject Kinetic models en
dc.subject Viscosity en
dc.subject Arrhenius model en
dc.description.abstract The aim of this study was to determine thermal properties of pseudoplastic polysaccharides (guar gum, κ-carrageenan and xanthan gum) which find many applications as food hydrocolloids in food industry. There was an obvious relationship between thermal dependency of heats of fusion of hydrocolloids in powder form and activation parameters of hydrodynamic flow in solutions, respectively. Results of thermal analysis confirmed, that powder samples of hydrocolloids as typical foodstuffs of low moisture content less than 15 w% after room conditioning, exhibited varying ability to bind water as depending on their molecular structure. The peak temperature of the endothermic polysaccharide order-disorder phase transition process was found in the temperature range of 50–85 °C. It was influenced simultaneously by the applied heating rate and the samples moisture content. Studied samples moisture content was ranging between 9–40 w.% as was obtained after different conditioning. Observed reaction enthalpy (ΔH) associated with phase transition and water evaporation (proved by appropriate weight loss of the samples Δmw) was ranging from 140 to 670 J/g. Activation energy (Ea) of this process in powder samples was calculated from the kinetic parameters using three kinetic models developed by Friedman, Kissinger and model-free kinetics. The latter kinetic models were compared with the Arrhenius model, which was used to determine Ea of polysaccharide solutions on reflecting sensitivity of their molecular structure to the temperature and the solvent. According to the Arrhenius model, there were obtained the highest values of Ea for κ-carrageenan solutions, indicating the highest resistance of their molecular structure to temperature. This fact can be related to the observed the lowest value of the reaction enthalpy in the case of powder samples, suggesting that energy obtained during the order-disorder transition to change the carrageenan powder structure is limited. On the other hand, xanthan gum was the least temperature dependent sample; activation energy of xanthan solutions was only in the range of 2–6 kJ/mol. Concurrently, ΔH of xanthan powder was determined as the largest of all samples under study. In general, there was found an indirect relationship between activation energy of the solutions determined by viscometry and reaction enthalpy of the powders determined by thermal analysis. Results of the Arrhenius model also indicate that the energy necessary to promote viscous flow of solutions is higher for hydrocolloids in distilled water rather than in 0.07 M KCl aqueous solutions, suggesting the suppression of the polyelectrolyte effect. In both cases, Ea was substantially reduced by application of higher shear rate. © 2018 Elsevier B.V. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008094
utb.identifier.obdid 43878209
utb.identifier.scopus 2-s2.0-85049500479
utb.identifier.wok 000443153100031
utb.identifier.coden CPEAE
utb.source j-scopus
dc.date.accessioned 2018-08-03T12:49:37Z
dc.date.available 2018-08-03T12:49:37Z
dc.description.sponsorship LO1305; IGA/FT/2018/003
dc.description.sponsorship Ministry of Education, Youth and Sports of the Czech Republic [LO1305]; Tomas Bata University in Zlin Internal Grant Agency [IGA/FT/2018/003]
utb.contributor.internalauthor Valenta, Tomáš
utb.contributor.internalauthor Lapčíková, Barbora
utb.contributor.internalauthor Lapčík, Lubomír
utb.fulltext.affiliation Tomáš Valenta a , Barbora Lapčíková a,b , Lubomír Lapčík a,b,* a Tomas Bata University in Zlin, Department of Foodstuff Technology, Faculty of Technology, Nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic b Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, 771 46 Olomouc, Czech Republic * Corresponding author at: Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic. E-mail address: lapcikl@seznam.cz (L. Lapčík).
utb.fulltext.dates Received 11 May 2018; Received in revised form 4 July 2018; Accepted 4 July 2018; Available online 05 July 2018
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utb.fulltext.sponsorship Partial financing of this research from the Ministry of Education, Youth and Sports of the Czech Republic (grant no. LO1305) and the Tomas Bata University in Zlin Internal Grant Agency (grant no. IGA/FT/2018/003) is gratefully acknowledged.
utb.wos.affiliation [Valenta, Tomas; Lapcikova, Barbora; Lapcik, Lubomir] Tomas Bata Univ, Dept Foodstuff Technol, Fac Technol, Nam TG Masaryka 275, Zlin 76272, Czech Republic; [Lapcikova, Barbora; Lapcik, Lubomir] Palacky Univ, Dept Phys Chem, Reg Ctr Adv Technol & Mat, Fac Sci, 17,Listopadu 12, Olomouc 77146, Czech Republic
utb.scopus.affiliation Tomas Bata University in Zlin, Department of Foodstuff Technology, Faculty of Technology, Nam. T.G. Masaryka 275, Zlin, Czech Republic; Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, Olomouc, Czech Republic
utb.fulltext.projects LO1305
utb.fulltext.projects IGA/FT/2018/003
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