Chapter 3. The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight

  1. Dr. David S. Reid President5,
  2. Dr. Tanaboon Sajjaanantakul6,
  3. Dr. Peter J. Lillford7,
  4. Dr. Sanguansri Charoenrein8
  1. A. Marabi1,2,
  2. A. Raemy1,
  3. A. Burbidge1,
  4. R. Wallach3,
  5. I. S. Saguy4

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch3

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Marabi, A., Raemy, A., Burbidge, A., Wallach, R. and Saguy, I. S. (2010) The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch3

Editor Information

  1. 5

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 6

    Kasetsart University, Thailand

  3. 7

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 8

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Nestlé Research Center, Nestec Ltd., Lausanne, Switzerland, Rehovot, Israel

  2. 2

    Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, Rehovot, Israel

  3. 3

    Department of Soil and Water Sciences, The Robert H. Smith Faculty of Agricultural, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel

  4. 4

    Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • dissolution of model food powders - thermodynamic insight;
  • determination of dissolution enthalpies - extent of solute-solvent interactions;
  • dissolution of powders - isothermal solution calorimetry;
  • fat content of model powder - Mojonnier method;
  • x-ray powder diffraction (XRPD) - confirming samples in amorphous state;
  • exothermic response - dissolution of MD, SMP ingredients;
  • recrystallization of lactose - contributing to endothermic response

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Experimental Methods

  • Results and Discussion

  • Conclusions

  • References

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