• L.M.A. Pavon-García
  • R. Gallardo-Rivera Universidad Autónoma Metropolitana-Iztapalapa
  • A. Román-Guerrero Universidad Autónoma Metropolitana-Iztapalapa
  • H. Carrillo-Navas Universidad Autónoma del Estado de México
  • M.E. Rodríguez-Huezo
  • A.Y. Guadarrama-Lezama Universidad Autónoma del Estado de México
  • C. Pérez-Alonso , Universidad Autónoma del Estado de México
Keywords: sorption isotherms, pore radius, minimum integral entropy, enthalphy-entropy compensation, water activity


The adsorption isotherms of a nutraceutical system microencapsulated by spray drying were determined at 20, 35 and 40 °C. Experimental data of the isotherms were fitted using the GAB and Caurie models and the integral thermodynamic functions (enthalpy and entropy) were estimated by the Clausius-Clapeyron equation. The Kelvin and Halsey equations were adequate for calculation of pore radius which varied from 0.67 to 8.15 nm. The point of maximum stability (minimum integral entropy) was found between 3.61 and 3.81 kg H2O/100 kg d.s. (corresponding to water activity, aW, of 0.19-0.37). Enthalpy-entropy compensation for the microcapsules showed two isokinetic temperatures. The first isokinetic temperature was observed at low moisture contents (< 3.81 kg H2O/100 kg d.s.) and was controlled by changes in the entropy of water, whereas the second isokinetic temperature was considered to be enthalpy-driven (3.81-20 kg H2O/100 kg d.s.).


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How to Cite
Pavon-García, L., Gallardo-Rivera, R., Román-Guerrero, A., Carrillo-Navas, H., Rodríguez-Huezo, M., Guadarrama-Lezama, A., & Pérez-Alonso, C. (2020). MOISTURE SORPTION PROPERTIES AND STORAGE STABILITY CONDITIONS OF A NUTRACEUTICAL SYSTEM MICROENCAPSULATED BY SPRAY DRYING. Revista Mexicana De Ingeniería Química, 14(3), 601-613. Retrieved from
Food Engineering

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