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

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

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Author: Garcia da Silva, Arlindo
Format: article
Status:Published version
Publication Date:2019
Country:Brasil
Institution:Universidade Federal do Ceará (UFC)
Repository:Revista ciência agronômica (Online)
Language:English
OAI Identifier:oai:periodicos.ufc:article/88787
Online Access:http://periodicos.ufc.br/revistacienciaagronomica/article/view/88787
Access Level:Open access
Keyword:Monolayer. Entropy. Gibbs free energy. Annona muricata L.
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spelling GAB model and the thermodynamic properties of moisture sorption in soursop fruit powderMonolayer. Entropy. Gibbs free energy. Annona muricata L.The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursopfruit powder. The isotherms were determined by the static method at temperatures of 10, 20, 30, 40 and 50 °C, and a wateractivity of between 0.113 and 0.868 (decimal). The GAB model effectively described the moisture sorption phenomenon ofsoursop powder. The monolayer moisture content ranged from 12.589 to 9.109% db. The enthalpy values related to the GABmodel were negative, with -2581.035 kJ kg-1 for C0and -107,758 kJ kg-1 for K0. The isosteric heat of sorption, entropy andGibbs free energy had a high correlation with the equilibrium moisture content, and the correlation between enthalpy andentropy was confirmed for moisture sorption in soursop powder.Revista Ciência Agronômica2019-12-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://periodicos.ufc.br/revistacienciaagronomica/article/view/88787Revista Ciência Agronômica; v. 51 n. 1 (2020); 1-91806-66900045-6888reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFCenghttp://periodicos.ufc.br/revistacienciaagronomica/article/view/88787/242157Copyright (c) 2020 Revista Ciência Agronômicainfo:eu-repo/semantics/openAccessGarcia da Silva, Arlindo2023-05-17T12:46:20Zoai:periodicos.ufc:article/88787Revistahttps://periodicos.ufc.br/revistacienciaagronomicaPUBhttps://periodicos.ufc.br/revistacienciaagronomica/oai||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2023-05-17T12:46:20Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false
dc.title.none.fl_str_mv GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder
title GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder
spellingShingle GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder
Garcia da Silva, Arlindo
Monolayer. Entropy. Gibbs free energy. Annona muricata L.
title_short GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder
title_full GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder
title_fullStr GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder
title_full_unstemmed GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder
title_sort GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder
dc.creator.none.fl_str_mv Garcia da Silva, Arlindo
author Garcia da Silva, Arlindo
author_facet Garcia da Silva, Arlindo
author_role author
dc.subject.por.fl_str_mv Monolayer. Entropy. Gibbs free energy. Annona muricata L.
topic Monolayer. Entropy. Gibbs free energy. Annona muricata L.
description The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursopfruit powder. The isotherms were determined by the static method at temperatures of 10, 20, 30, 40 and 50 °C, and a wateractivity of between 0.113 and 0.868 (decimal). The GAB model effectively described the moisture sorption phenomenon ofsoursop powder. The monolayer moisture content ranged from 12.589 to 9.109% db. The enthalpy values related to the GABmodel were negative, with -2581.035 kJ kg-1 for C0and -107,758 kJ kg-1 for K0. The isosteric heat of sorption, entropy andGibbs free energy had a high correlation with the equilibrium moisture content, and the correlation between enthalpy andentropy was confirmed for moisture sorption in soursop powder.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-05
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://periodicos.ufc.br/revistacienciaagronomica/article/view/88787
url http://periodicos.ufc.br/revistacienciaagronomica/article/view/88787
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://periodicos.ufc.br/revistacienciaagronomica/article/view/88787/242157
dc.rights.driver.fl_str_mv Copyright (c) 2020 Revista Ciência Agronômica
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Revista Ciência Agronômica
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Revista Ciência Agronômica
publisher.none.fl_str_mv Revista Ciência Agronômica
dc.source.none.fl_str_mv Revista Ciência Agronômica; v. 51 n. 1 (2020); 1-9
1806-6690
0045-6888
reponame:Revista ciência agronômica (Online)
instname:Universidade Federal do Ceará (UFC)
instacron:UFC
instname_str Universidade Federal do Ceará (UFC)
instacron_str UFC
institution UFC
reponame_str Revista ciência agronômica (Online)
collection Revista ciência agronômica (Online)
repository.name.fl_str_mv Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)
repository.mail.fl_str_mv ||alekdutra@ufc.br|| ccarev@ufc.br
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