GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder

ABSTRACT The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursop fruit powder. The isotherms were determined by the static method at temperatures of 10, 20, 30, 40 and 50 °C, and a water activity of between 0.113 and 0.868 (decimal). The GAB mode...

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Bibliographic Details
Published in:	Ciência agronômica Vol. 51; no. 1
Main Authors:	Baptestini, Fernanda Machado, Corrêa, Paulo Cesar, Ramos, Afonso Mota, Junqueira, Mateus da Silva, Zaidan, Iasmine Ramos
Format:	Journal Article
Language:	English
Published:	Universidade Federal do Ceará 01-01-2020
Subjects:	AGRONOMY Annona muricata L Entropy Gibbs free energy Monolayer Monolayer Gibbs free energy Monocamada Energia livre de Gibbs Annona muricata L Entropy Entropia
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Summary:	ABSTRACT The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursop fruit powder. The isotherms were determined by the static method at temperatures of 10, 20, 30, 40 and 50 °C, and a water activity of between 0.113 and 0.868 (decimal). The GAB model effectively described the moisture sorption phenomenon of soursop powder. The monolayer moisture content ranged from 12.589 to 9.109% db. The enthalpy values related to the GAB model were negative, with -2581.035 kJ kg-1 for C0 and -107,758 kJ kg-1 for K0. The isosteric heat of sorption, entropy and Gibbs free energy had a high correlation with the equilibrium moisture content, and the correlation between enthalpy and entropy was confirmed for moisture sorption in soursop powder.
ISSN:	1806-6690 1806-6690
DOI:	10.5935/1806-6690.20200006