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

Fernanda Machado Baptestini | Zendy; Paulo César Corrêa | Zendy; Afonso Mota Ramos | Zendy; Mateus da Silva Junqueira | Zendy; Iasmine Ramos Zaidan | Zendy

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

Author(s) -

Fernanda Machado Baptestini,

Paulo César Corrêa,

Afonso Mota Ramos,

Mateus da Silva Junqueira,

Iasmine Ramos Zaidan

Publication year - 2019

Publication title -

ciência agronômica/revista ciência agronômica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.424

H-Index - 26

eISSN - 1806-6690

pISSN - 0045-6888

DOI - 10.5935/1806-6690.20200006

Subject(s) - sorption , moisture , water activity , water content , horticulture , chemistry , food science , materials science , environmental science , adsorption , organic chemistry , geology , biology , geotechnical engineering

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.

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